Recipe by evelyn/athens
This is one of two Runner-Up recipes for 1993 in the San Francisco Chronicle, and was developed by Georgeanne Brennan.
Top Review by kiwidutch
Loved it ! I couldn't find champagne vinegar and was in a real hurry to eat luch before friends rang and said they were on their way over, so cheated and added onion powder instead of frying up the shallots. I pan fried my asparagus in 1 table spoon of olive oil and in less than 5 minutes it was ready to eat, and yum! So easy! Please see my rating system: 4 excellent stars for a very tasty recipe indeed. Thanks!
- 2 tablespoons Dijon mustard
- 1⁄4 cup champagne vinegar
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon fresh ground pepper
- 1⁄2 cup olive oil
- 2 shallots, peeled and finely chopped
- 2 tablespoons minced fresh tarragon
- 2 lbs asparagus
Directions See How It's Made
- Put the mustard in a small bowl. Whisk in the vinegar, salt and pepper. Slowly add the olive oil, whisking constantly, until completely incorporated. Stir in the shallots and tarragon. Set aside for at least 15 minutes.
- Trim the asparagus, discarding woody ends. Steam, roast or grill the spears whole until just tender when pierced with a fork. Do not overcook.
- Arrange the still-warm asparagus on a warm serving plate, spoon the dressing over it and turn the asparagus gently to coat.