Here’s a delicious and easy recipe that can be made a day ahead. Asparagus are incredibly nutrient rich, high in folic acid, potassium, fiber, thiamin, and vitamins, B6, A, & C.
2 pounds fresh asparagus spears
1 teaspoon dry mustard
1 clove garlic, crushed
3/4 teaspoon salt
1/2 teaspoon tarragon leaves
1/4 teaspoon sugar
1/4 teaspoon pepper
1/2 cup red wine vinegar
1/2 cup olive oil
2 tablespoons minced fresh parsley
Snap off tough ends of asparagus. Remove scales from stalk, if desired. Steam asparagus 6-10 minutes on rack above boiling water in covered sauce pan over medium flame. (I use this asparagus steamer from William Sonoma and love it.)
Remove from steamer; rinse and place in ice water to stop cooking. Drain throughly. Place asparagus in 1 1/2 quart dish. Mix next 7 ingredients in small bowl. Gradually beat in oil; add parsley. Pour over asparagus; cover and chill. Makes 8 servings. To serve, remove from marinade, place on serving tray. I like to place on bed of curly red lettuce or Red Russian kale. Enjoy.