Dijon- Tarragon Asparagus

Dijon- Tarragon Asparagus

Asparagus and spring-time go hand and hand, enjoy this delicate vegetable lightly marinated and served along side your favorite grilled meat or fish.


Dijon-Tarragon Asparagus


I bunch organic asparagus

1 cup olive oil, extra-virgin if possible

1/3 cup apple cider vinegar

1 small shallot, minced 3 tablespoons

Dijon Mustard

5 sprigs of tarragon (3 tablespoons chopped, 2 whole)

pinch of sea salt

fresh ground pepper

Wash and trim aparagus. In a shallow saute pan, fill with water to cover aparagus and steam until color turns and stalks are mildly flexible. Be careful not to overcook. Remove from steam bath and plunge in a bowl water with ice. In a seperate bowl combine EVOO, vinegar, mustard, chopped tarragon and salt/pepper. Transfer aspargus to shallow baking dish and pour vinagarette mixture over. Marinade for an hour to hour and 1/2. Remove asparagus from marinade and serve on platter with remaining tarragon for garnish.

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