INGREDIENTS:
- 2 tablespoons Creole mustard
- 1/4 cup Champagne 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
PREPARATION:
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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Asparagus Index
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Slow Cooker Recipes | Casseroles | Main Recipe Index
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