Asparagus Vinaigrette

• 2 lb. fattest, fresh spears you can find
• 1/2 c. extra virgin olive oil
• 3 Tbsp. tarragon vinegar
• 1 Tbsp. balsamic vinegar
• 1 tsp. Dijon mustard
• salt and pepper

1. Make your dressing out of the last five ingredients.
2. An acceptable bottled substitute is any vinaigrette from the Paul Newman's Own or Ken's brands.
3. Using a vegetable peeler, peel the asparagus spears almost down to the tip.
4. Be careful to avoid breaking the spears as you work, which is much easier with really fat spears.
5. Cut off the woody ends, which is usually a couple of inches.
6. In a large flat skillet, bring about an inch of water to an almost-boil.
7. Lay spears in water and cook until they just begin to bend when you take them out - just a very few minutes. Carefully remove with tongs to a flat dish and top with the dressing while still hot.
8. Don't expect them to be swimming in it. Chill overnight and gently turn them over in the marinade a couple of times.
9. Serve chilled.
10. Makes 8 servings.

fattest, extra virgin olive oil, tarragon vinegar, balsamic vinegar, mustard, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=55521 (may not work)