Asparagus with Watercress |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Notes: Up to 1 day ahead, cook asparagus; cool, cover, and chill. Mix dressing; cover and let stand. Radicchio di Trevisio leaves are long and narrow. Ingredients:
2 pounds asparagus |
1/3 cup extra-virgin olive oil |
3 tablespoons champagne or white wine vinegar |
1 tablespoon dijon mustard |
1 teaspoon dried tarragon |
4 cups tender watercress sprigs, rinsed and crisped |
1/2 pound radicchio di trevisio, red belgian endive, or regular radicchio, rinsed and crisped (optional) |
salt and pepper |
Directions:
1. Snap off and discard tough ends of asparagus. In a 5- to 6-quart pan over high heat, bring 2 quarts water to a boil. Add asparagus; cook, uncovered, until barely tender when pierced, about 5 minutes. Drain and immerse in cold water. When cool, in about 5 minutes, drain.
2. Meanwhile, in a small bowl, mix oil, vinegar, mustard, and tarragon.
3. Arrange watercress and radicchio (whole leaves or slivered) on a platter. Top with asparagus. Drizzle dressing over asparagus and greens. Add salt and pepper to taste.
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