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A delicious side of simply prepared asparagus, spring’s freshest offering. Brings beauty, color and flavor to any plate.

Why try: This easy recipe can be prepared ahead and refrigerated up to 6 hours ahead, keeping cooked asparagus separate from vinaigrette. This is a great vinaigrette that can also be used to dress salads or other vegetables.

Foodie Byte: Tarragon vinegar can be found in most grocery stores, but if it is not available, substitute champagne vinegar plus 1/2 teaspoon fresh chopped tarragon.

Ingredients

• 2 bunches asparagus, trimmed
• 2 tablespoons tarragon vinegar
• 2 teaspoons Dijon mustard
• 1 teaspoon parsley, chopped
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1/4 cup extra virgin olive oil

Preparation

1. Bring large pot of salted water to a boil.
2. Add asparagus to the water and cook until bright green and tender, about 4-5 minutes.
3. When asparagus is cooked, submerge into a bowl of ice water to stop the cooking of the asparagus.
4. To make the vinaigrette, whisk together the vinegar, mustard, parsley, salt and pepper until blended. In a thin stream, add the oil to the mixture, whisking constantly.
5. Toss the chilled asparagus in the dressing and serve.