Tender asparagus spears are served cold with a simple dressing.
Recipe courtesy of "The Illustrated Kitchen Bible: 1,000 Family Recipes from Around the World" by Victoria Blashford-Snell, copyright 2008. Used by permission of Dorling Kindersley Limited. All rights reserved.
|2 tbsp chopped red onion||2 tbsp plain Greek-style yogurt|
|1/4 cup olive oil||1 tsp finely chopped tarragon|
|1 tbsp white wine vinegar||salt and freshly ground black pepper|
|1 tbsp Dijon mustard||1 1/2 pounds asparagus|
Snap off the tough ends of the asparagus. Peel the lower half of each asparagus with a vegetable peeler. Fill a large frying pan with enough water to come 1/2 in (1 1/2 cm) up the sides and bring to a simmer. Add the asparagus. Cover, and cook 3–4 minutes, or until just tender. Drain and rinse under cold running water. Pat dry with paper towels. Refrigerate while making the sauce.
For the sauce, whisk the oil, vinegar, mustard, and tarragon together in a bowl. Whisk in the yogurt until smooth. Season with salt and pepper.
Divide the asparagus among salad plates. Top with the mustard sauce and sprinkle with the red onion. Serve immediately.
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