Asparagus With Red Pepper Vinaigrette

This is served at room temperature but is also good chilled. From Canadian Living magazine.

• Ready In: 12 mins
• Serves: 4

Ingredients

• 1  lb asparagus, trimmed

• Vinaigrette

• 2  tablespoons extra virgin olive oil
• 2  tablespoons red wine vinegar
• 1⁄2  sweet red pepper, finely diced
• 2  tablespoons green onions, sliced
• 1  garlic clove, minced
• 1  teaspoon Dijon mustard
• 1⁄4 teaspoon salt
• 1⁄4 teaspoon black pepper
• 1⁄4 teaspoon dried tarragon

Directions

1. To make the vinaigrette, whisk together the oil, vinegar, red pepper, onion, garlic, mustard, salt, pepper and tarragon in a large shallow bowl.
2. Set aside.
3. In a saucepan of boiling salted water, cover and cook the asparagus until tender-crisp, about 2 minutes.
4. Drain and chill in cold water, then drain and pat dry.
5. Add the asparagus to the vinaigrette and turn to coat.
6. This dish can be prepared ahead of time and refrigerated for up to 4 hours.