asparagus with tarragon vinaigrette
Asparagus with tarragon vinaigrette takes around 25 minutes from beginning to end. For 62 cents per serving, you get a side dish that serves 8. One portion of this dish contains roughly 1g of protein, 7g of fat, and a total of 97 calories. A mixture of olive oil, salt, shallot, and a handful of other ingredients are all it takes to make this recipe so scrumptious. 307 people were glad they tried this recipe. It is brought to you by Healthy Seasonal Recipes. It is a good option if you're following a gluten free, dairy free, and lacto ovo vegetarian diet. Overall, this recipe earns an amazing spoonacular score of 95%. If you like this recipe, you might also like recipes such as Asparagus with Tarragon Vinaigrette, Asparagus Salad with Tarragon Vinaigrette, and Asparagus with Tarragon Sherry Vinaigrette.
Servings: 8
Preparation duration: 15 minutes
Cooking duration: 10 minutes
Ingredients:
3 tablespoons champagne vinegar.jpg)
2 teaspoons Dijon mustard
1 tablespoon honey
¼ cup extra-virgin olive oil
Freshly ground pepper to taste
Salt for boiling water plus ¾ teaspoon, divided
1 shallot, peeled and roughly chopped
1 tablespoon chopped tarragon
Equipment:
bowl
pot
blender
Cooking instruction summary:
Bring a large pot of salted water to a boil. Make an ice bath by filling a large bowl with ice and cold water. Add asparagus to the boiling water and cook until crisp tender and bright green, 3 to 4 minutes. Drain the asparagus and transfer to the ice bath to cool. Meanwhile, combine shallot, olive oil, vinegar, honey, tarragon, Dijon and the remaining ¾ teaspoon salt in a blender. Puree until smooth. Arrange asparagus on a platter. Drizzle with the vinaigrette and grind tons of pepper on top.
Step by step:
1. Bring a large pot of salted water to a boil. Make an ice bath by filling a large bowl with ice and cold water.
2. Add asparagus to the boiling water and cook until crisp tender and bright green, 3 to 4 minutes.
3. Drain the asparagus and transfer to the ice bath to cool. Meanwhile, combine shallot, olive oil, vinegar, honey, tarragon, Dijon and the remaining ¾ teaspoon salt in a blender. Puree until smooth. Arrange asparagus on a platter.
4. Drizzle with the vinaigrette and grind tons of pepper on top.
Nutrition Information:
covered percent of daily need
