I’m feeling a little guilty, I must admit. Lately, my recipes have been a bit long and, while not difficult, have been a bit time consuming, especially for a short month like February!
So I’ll close the month with short and easy things that are just as delish but not so time consuming!
This one is a real keeper! With March and spring right around the corner, and asparagus coming into its own, this Asparagus with Tarragon Vinaigrette will be just the thing for any dinner! And to make it easier, you can do everything except pour the vinaigrette on the asparagus the day before!
Save the Vinaigrette recipe in your Salad Dressing file; it will come in handy all summer long! PS: It makes a great chicken marinade as well!
Asparagus with Tarragon Vinaigrette
- Salt for boiling water plus 3/4 tsp, divided
- 3 lbs. asparagus, trimmed of woody ends and peeled or shaved if desired
- 1 shallot, peeled and roughly chopped
- 1/4 c extra-virgin olive oil
- 3 tbsp. champagne vinegar
- 1 tbsp. honey
- 1 tbsp. chopped fresh tarragon
- 2 tsp. Dijon-style mustard
- Freshly ground pepper, to taste
Bring water to boil in large pot; add salt and boil for about 1 minute. While waiting for water to boil, prepare an ice bath by filling a large bowl with ice and cold water.
When salted water has boiled, add asparagus and cook until crisp tender and bright green, approximately 3 – 4 minutes. Don’t overcook; when they are bright colored, they’re done! Drain and immediately transfer asparagus to ice bath to cool. When cool, drain and pat dry.
Meanwhile, combine shallot, olive oil, vinegar, honey, tarragon, mustard and the remaining 3/4 tsp. salt in a blender and puree until smooth. **
Arrange asparagus on a platter and drizzle with the vinaigrette. Grind some black pepper on top and serve.
** If making a day ahead, put dressing in a jar and refrigerate. Cover and refrigerate asparagus separately. Be sure they have been patted as dry as possible. Shake dressing well before serving.
Serves 8 – 12