Asparagus With Watercress

• 2 pounds asparagus
• 1/3 cup extra-virgin olive oil
• 3 tablespoons champagne or white wine vinegar
• 1 tablespoon Dijon mustard
• 1 teaspoon dried tarragon
• 4 cups tender watercress sprigs, rinsed and crisped
• 1/2 pound radicchio di Trevisio, red Belgian endive, or regular radicchio, rinsed and crisped (optional)
• Salt and pepper

1. Snap off and discard tough ends of asparagus. In a 5- to 6-quart pan over high heat, bring 2 quarts water to a boil. Add asparagus; cook, uncovered, until barely tender when pierced, about 5 minutes. Drain and immerse in cold water. When cool, in about 5 minutes, drain.
2. Meanwhile, in a small bowl, mix oil, vinegar, mustard, and tarragon.
3. Arrange watercress and radicchio (whole leaves or slivered) on a platter. Top with asparagus. Drizzle dressing over asparagus and greens. Add salt and pepper to taste.

asparagus, extravirgin olive oil, champagne, mustard, tarragon, sprigs, radicchio, salt

Taken from www.myrecipes.com/recipe/asparagus-with-watercress (may not work)