Saucepan, Cutting Board, Mixing Bowl, Small Whisk, Peeler, Knife
Ingredients
16Asparagus
1Tomato
A FewTarragon Leaves for Deco
Vinaigrette
1TablespoonChopped Fresh Tarragon (or other herbs you like)
1TeaspoonDijon Mustard
1TeaspoonHoney
1TeaspoonLemon Juice
3TablespoonOlive 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.