Asparagus Vinaigrette

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.

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