Asparagus With Mustard Vinaigrette Recipe

• 24 x asparagus spears - (4 to 6 per person)
• 2 Tbsp. Mustard Vinaigrette per person (see below)
• 2 tsp Dijon mustard
• 2 tsp chopped fresh tarragon
• 2 Tbsp. sherry wine vinegar or possibly good wine vinegar
• 2 x egg yolks
• 1/4 tsp salt
• 1 lrg healthy pinch freshly-grnd black pepper
• 2 c. salad oil, such as safflower or possibly vegetable

1. Peel the asparagus.
2. In a large pot, bring heavily salted water to a boil.
3. Place asparagus in the water and cook till tender but still hard (about 5 min from the time the water returns to a boil).
4. Remove the asparagus from the pot and refresh in ice water to stop the cooking process.
5. With a wire whisk, combine all the ingredients except the oil.
6. Slowly, in a steady stream, add in the oil, continuing to whisk all the while.
7. Arrange asparagus on individual plates and spoon over the dressing.
8. This recipe yields 4 to 6 servings.

person, vinaigrette, mustard, tarragon, sherry wine vinegar, egg yolks, salt, black pepper, salad oil

Taken from cookeatshare.com/recipes/asparagus-with-mustard-vinaigrette-71191 (may not work)