Sunday, August 22, 2010

Appetizer - Asparagus in Dijon Mustard

1 lb. asparagus
2 T tarragon vinegar
2 T Dijon mustard
dash tabasco sauce
1/4 t Worcestershire sauce
1/4 t dried thyme, crumbled
1/4 t dried tarragon, crumbled
1/2 cup extra virgin olive oil
1 roasted red pepper in julienne strips

Cook asparagus in boiling salted water 6-8 minutes till tender. Refresh under cold water. In bowl whisk vinegar through tarragon, add s & p to taste. Add evoo in stream, whisking until emulsified. Place asparagus on plate, arrange julienne pepper on it, drizzle dressing over.

Serves 2-4

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