Vinaigrette Asparagus Salad |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
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A light, lemony vinaigrette drapes the crisp asparagus in this well-seasoned salad from Linda Lacek of Winter Park, Florida. The dressing can bleach the vegetables it touches, so toss the asparagus with the vinaigrette just before serving, Linda advises. Ingredients:
2 tablespoons lemon juice |
2 tablespoons olive oil |
1 teaspoon minced fresh tarragon or 1/4 teaspoon dried tarragon |
1 garlic clove, minced |
1/2 teaspoon dijon mustard |
1/4 teaspoon pepper |
dash salt |
1 pound fresh asparagus, trimmed |
Directions:
1. For vinaigrette, in a jar with a tight-fitting lid, combine the first seven ingredients; shake well. Cover and refrigerate for at least 1 hour.
2. In a large skillet, bring 1/2 in. of water to a boil. Add asparagus; cover and boil for 3 minutes. Drain and immediately place asparagus in ice water. Drain and pat dry. Place in a serving bowl; cover and refrigerate. Just before serving, shake vinaigrette and drizzle over asparagus. Yield: 4 servings.
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