Asparagus with Tarragon Vinaigrette

Asparagus with Tarragon Vinaigrette

Serving Size: Makes 4 servings

I improvised this dish using my newfound Julia technique of tying the asparagus into bundles, and finished it with a tried and true tarragon vinaigrette I often use with simply prepared vegetables.


  • 1lb asparagus
  • 1 tbsp Dijon mustard
  • 1 tbsp white vinegar
  • 1 tbsp tarragon
  • ¼ cup olive oil
  • Salt
  • Kitchen Twine


  1. Bring a large pot of salted water to boil. Wash the asparagus and separate into two bundles. Tie each bundle together with a piece of kitchen twine. Once secure, chop off the bottom inch of the asparagus. When the water has come to a rolling bowl, place the bundles in the pot. Blanch the asparagus until bright green and barely tender, about 2-5 minutes depending on the size of the asparagus. Be careful not to over cook.
  2. Remove the bundles to an ice bath, or rinse under cold water in a colander until cool. Arrange on a plate or platter. Sprinkle with salt.
  3. Meanwhile, combine the mustard, vinegar, tarragon and salt in a small bowl. Gently pour the olive oil in a thin stream into the mixture while whisking briskly with a whisk or fork. When the mixture is fully emulsified, pour the vinaigrette over the asparagus.
  4. Serve at room temperature as a light side dish.


Comment Share This!

Leave a Reply

Your email address will not be published. Required fields are marked *