Ingredients
- 2 shallots (peeled)
- 350 gr asparagus
- 120 ml olive oil
- 60 ml wine vinegar (white)
- 30 ml dijon-style mustard
- 9 gr tarragon (minced fresh)
- 1 gr salt
- 1 gr black pepper (freshly ground)
This simple dish has such a compelling taste, you'll never have leftovers. Trim the asparagus, discarding woody ends. Steam the spears whole, for about 3 or 4 minutes, until just tender when pierced with a fork. Do not overcook. Rinse in cold water, drain. Place the olive oil in a small bowl; add the mustard and beat until the oil thickens. Add the vinegar, salt pepper, shallots and tarragon. Arrange the still-warm asparagus on a serving plate and pour the dressing over it. Serves 3 or 4. PER SERVING: 270 calories, 3 g protein, 6 g carbohydrate, 28 g fat (4 g saturated), 0 mg cholesterol, 234 mg sodium, 1 g fiber. From the San Francisco Chronicle, 0. 204813108038.91.
