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Asparagus With Mustard Vinaigrette


Asparagus With Mustard Vinaigrette

Asparagus With Mustard Vinaigrette

Diana Rattray
If you can't get champagne vinegar, use white wine or tarragon vinegar for this recipe. This makes a tasty, refreshing side dish to grilled meat or poultry, a ham, or sliced roast beef.


  • 2 tablespoons Creole mustard
  • 1/4 cup Champagne vinegar or white wine vinegar
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 1/2 cup extra-virgin olive oil
  • 2 green onions, white only, finely chopped
  • 1 1/2 tablespoons finely minced fresh tarragon
  • 1 pound asparagus, trimmed


In a small bowl, combine the Creole mustard, vinegar, salt and pepper. Whisk until well blended. Add the olive oil slowly, whisking constantly, until completely incorporated. Stir in the chopped green onions and tarragon. Let stand at room temperature while the asparagus is cooking.

Steam or grill the asparagus just until the spears can be easily pierced with a fork.

Arrange the warm asparagus on a serving plate and drizzle a small amount of the vinaigrette over the spears.
Serves 4.

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