1 lb Asparagus 1/2 c Olive oil 2 tb Dijon-style mustard 1/4 c White wine vinegar 1/4 ts Salt 1/4 ts Freshly ground black pepper 2 Shallots peeled, finely -chopped 2 tb Minced fresh tarragon This simple dish has such a compelling taste, you'll never have leftovers. Trim the asparagus, discarding woody ends. Steam the spears whole, for about 3 or 4 minutes, until just tender when pierced with a fork. Do not overcook. Rinse in cold water, drain. Place the olive oil in a small bowl; add the mustard and beat until the oil thickens. Add the vinegar, salt pepper, shallots and tarragon. Arrange the still-warm asparagus on a serving plate and pour the dressing over it. Serves 3 or 4. PER SERVING: 270 calories, 3 g protein, 6 g carbohydrate, 28 g fat (4 g saturated), 0 mg cholesterol, 234 mg sodium, 1 g fiber. From the San Francisco Chronicle, 4/21/93. Posted by Stephen Ceideberg; May 11 1993.
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