Green Asparagus with Honey, Orange, and Tarragon Dressing
Green Asparagus with Honey, Orange and Tarragon Dressing
One of the first recipes we did at Cook'n With Class using seasonal asparagus with a tangy and sweet sauce
Ingredients
- 16 Asparagus
- 1 Tomato
- A Few Tarragon Leaves for Deco
Vinaigrette
- 1 Tablespoon Chopped Fresh Tarragon (or other herbs you like)
- 1 Teaspoon Dijon Mustard
- 1 Teaspoon Honey
- 1 Teaspoon Lemon Juice
- 3 Tablespoon Olive Oil
- Salt and Pepper
Instructions
Vinaigrette
- Whisk all the ingredients together.
Prepare the Asparagus
- Peel the asparagus 2 inches down from the tip. Delicately wash them in cold water.
- Boil a large quantity of water and salt generously, and boil the asparagus for 3 to 5 minutes until tender but a bit firm. Check with the tip of a knife. Shock them in ice water to fix the green color. When cold, drain and dry on a paper towel.
- Dice the tomatoes into small chunks.
- Serve on a plate or a serving dish, a few tarragon leaves or any herb with the tomato chunks. It will give a nice finish to the plate.