Asparagus Vinaigrette

What to do with a lovely bunch of asparagus? Serve with Hollandaise sauce? I could, but I don't want the calories. No. I made a tasty vinaigrette to drizzle over lightly trimmed and steamed asparagus. No need to marinate the asparagus in the vinaigrette, but you certainly can.

I recommend buying asparagus with firm stalks and tips. Depending on the thinness or thickness, steam the stalks 6-8 minutes to serve al dente. This vegetable side dish or salad alternative is crisp and bursting with fresh, zesty flavor.

Ingredients:

1-2 bunches of asparagus
1/2 teaspoon Dijon mustard
1-1/2 tablespoon Champagne or white wine vinegar
Pinch of sugar
Freshly ground black pepper or cayenne to taste
3 tablespoons extra virgin olive oil
1 teaspoon fresh lemon zest
1/2 teaspoon tarragon, finely chopped

Directions:

1. Trim and steam asparagus for 6-8 minutes or boil in salted water until bright green, about 3 minutes and plunged into an ice water bath. Drain well and pat dry and place or serving platter.
2. In a small bowl, whisk together the mustard, vinegar and sugar. Add salt and pepper to taste.
3. Add the oil in a small stream, whisking until all is well-blended.
4. Whisk in the lemon zest and tarragon until all is emulsified.
5. Drizzle the vinaigrette over asparagus and serve.

Serves 4

If you don't have wine vinegar, lemon zest or tarragon on hand, you can make this classic vinaigrette dressing:

Ingredients:

2 tablespoons vinegar
2 teaspoons Dijon mustard
1/4 teaspoon salt
1/8 teaspoon pepper
6 tablespoons olive oil

Directions:

1. Combine the first four ingredients.
2. Gradually add the oil, whisking until all is emulsified.

Makes 1/2 cup.