Prep 5 mins
Cook 8 mins
This is one of two Runner-Up recipes for 1993 in the San Francisco Chronicle, and was developed by Georgeanne Brennan.
- 29.58 ml Dijon mustard
- 59.14 ml champagne vinegar
- 1.23 ml salt
- 1.23 ml fresh ground pepper
- 118.29 ml olive oil
- 2 shallots, peeled and finely chopped
- 29.58 ml minced fresh tarragon
- 907.18 g asparagus
- 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.
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!
Excellent! I was able to find champagne vinegar and am a real fan now. The vinaigrette was very tasty and as already stated could be used on other veggies as well. Thanks, Ev, for a wonderful recipe.
OMG this was just outstanding with the asparagus. I didn't have champagne vinegar so used a lovely rice vinegar that went so well with the other flavors. This made a lot of sauce but I can see using it on other steamed veggies. Thanks so much EV. I got the thumbs up from Dave which is always a good sign.