1/3 Photos of Warm Asparagus With Tarragon Vinaigrette
This is one of two Runner-Up recipes for 1993 in the San Francisco Chronicle, and was developed by Georgeanne Brennan.
My Private Note
Units: US | Metric
- 1Put 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.
- 2Trim the asparagus, discarding woody ends. Steam, roast or grill the spears whole until just tender when pierced with a fork. Do not overcook.
- 3Arrange the still-warm asparagus on a warm serving plate, spoon the dressing over it and turn the asparagus gently to coat.
Browse Our Top Vegetable Recipes
Nutritional Facts for Warm Asparagus With Tarragon Vinaigrette
Serving Size: 1 (183 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 308.1
- Calories from Fat 251
- Total Fat 27.9 g
- Saturated Fat 3.9 g
- Cholesterol 0.0 mg
- Sodium 264.4 mg
- Total Carbohydrate 12.8 g
- Dietary Fiber 4.9 g
- Sugars 3.1 g
- Protein 6.5 g
The following items or measurements are not included: