Chilled Asparagus With Mustard Herb Vinaigrette

Ingredients for Chilled Asparagus with Mustard Herb Vinaigrette

• 2 pounds asparagus
• 2 Tbs. white wine or cider vinegar
• 2 tsp. Dijon mustard
• 1 tsp. chopped flat leaf parsley
• 1/2 tsp. chopped tarragon leaves
• Salt and pepper as needed
• Dash onion powder
• Dash garlic powder
• 1/4 cup extra-virgin olive oil

Directions:

Bring a large pot of salted water to a rolling boil. Trim the

asparagus to remove the white, fibrous ends. Cut the asparagus

into 2-inch pieces on the diagonal. Add the asparagus to the

boiling water and cook until the spears are bright green and just

tender, 4-5 minutes. (If necessary, cook the asparagus in

batches.) Drain the asparagus in a colander and rinse with cold

water until the asparagus is chilled. The asparagus is ready to

dress and serve now, or it can be held in a covered container in

the refrigerator for up to 6 hours. To make the vinaigrette,

whisk together the vinegar, mustard, parsley, tarragon, salt,

pepper, onion powder and garlic powder until blended. Add the

oil to the vinegar mixture in a thin stream, whisking constantly.

Season with additional salt and pepper, if needed. Toss the

chilled asparagus with the vinaigrette or pass it separately on

the side. Serve immediately on a chilled platter or plate.

Makes 8 servings.

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