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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 3 |
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Directions: 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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