Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 lb Asparagus 1/4 ts Freshly ground black pepper
1/2 c Olive oil 2 Shallots peeled, finely
2 tb Dijon-style mustard -chopped
1/4 c White wine vinegar 2 tb Minced fresh tarragon
1/4 ts Salt

This simple dish has such a compelling taste, you'll never have
leftovers. Trim the asparagus, discarding woody ends. Steam the
spears whole, for about 3 or 4 minutes, until just tender when
pierced with a fork. Do not overcook. Rinse in cold water, drain.

Place the olive oil in a small bowl; add the mustard and beat until
the oil thickens. Add the vinegar, salt pepper, shallots and
tarragon. Arrange the still-warm asparagus on a serving plate and
pour the dressing over it.

Serves 3 or 4.

PER SERVING: 270 calories, 3 g protein, 6 g carbohydrate, 28 g fat
(4 g saturated), 0 mg cholesterol, 234 mg sodium, 1 g fiber.

From the San Francisco Chronicle, 4/21/93.

Posted by Stephen Ceideberg; May 11 1993.

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