ASPARAGUS VINAIGRETTE ASPERGE VINAIGRETTE

William Parker
04/10/08

STEAMED ASPARAGUS

Wash the asparagus and keep the ends submerged in water to about an inch until you use. Trim the tough ends off asparagus spears until you see green in the center, then with a potato peeler peel the stems to about 3 inches off the end. Have your steamer working on high, place in steamer and, depending on the thickness of the stalks, steam anywhere from 3 to 5 minutes. Do not oversteam; the stalks should be supple and crisp. Remove the stalks, place in very cold water for a moment to refresh. Place on paper towels to dry. Once dry, place in refrigerator to chill.

VINAIGRETTE

2 Tablespoons Extra-Virgin Olive Oil
Less than 1 teaspoon Red Wine Vinegar
Less than 1 Tablespoon Dijon Mustard (as strong as you can find)
Less than 1 teaspoon sugar
1/2 Sprig Fresh Tarragon (or no Fresh Tarragon)
Salt
Pepper

Whisk the oil, vinegar and mustard rapidly in a bowl, then add salt, pepper, sugar and herbs.