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.

• Ready In: 13 mins
• Serves: 4-6

Ingredients

• 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

1. 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.
2. Trim the asparagus, discarding woody ends. Steam, roast or grill the spears whole until just tender when pierced with a fork. Do not overcook.
3. Arrange the still-warm asparagus on a warm serving plate, spoon the dressing over it and turn the asparagus gently to coat.