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Gallery Asparagus with Mustardy Vinaigrette Credit: John Kernick Recipe Summary prep: 25 mins total: 25 mins Servings: 8
Ingredients Ingredient Checklist Coarse salt and freshly ground pepper 4 pounds jumbo asparagus, trimmed and bottoms peeled 1 large carrot, peeled and cut lengthwise into 1/8-inch strips 1/4 cup champagne vinegar 1 tablespoon Dijon mustard 2 tablespoons whole-grain mustard 3/4 cup extra-virgin olive oil
Gallery Asparagus with Mustardy Vinaigrette Credit: John Kernick
Recipe Summary prep: 25 mins total: 25 mins Servings: 8
Gallery
Asparagus with Mustardy Vinaigrette Credit: John Kernick
Asparagus with Mustardy Vinaigrette
Credit: John Kernick
Asparagus with Mustardy Vinaigrette
Recipe Summary prep: 25 mins total: 25 mins Servings: 8
Recipe Summary
prep: 25 mins total: 25 mins
Servings: 8
prep: 25 mins
total: 25 mins
prep:
25 mins
total:
Servings: 8
8
Ingredients
Ingredients
- Coarse salt and freshly ground pepper 4 pounds jumbo asparagus, trimmed and bottoms peeled 1 large carrot, peeled and cut lengthwise into 1/8-inch strips 1/4 cup champagne vinegar 1 tablespoon Dijon mustard 2 tablespoons whole-grain mustard 3/4 cup extra-virgin olive oil
Directions
Prepare an ice-water bath. Bring a large pot of salted water to a boil. Add asparagus; blanch until tender, 3 to 4 minutes. Transfer to ice bath; let cool, then drain on a paper towel-lined plate. Use 1-inch cookie or aspic cutters to shape carrot strips, then add to pot and blanch until crisp-tender, 1 to 2 minutes. Transfer to ice bath and let cool; drain on plate.
Whisk together vinegar and mustards; season with salt and pepper. Whisking continuously, add oil in a slow, steady stream.
Transfer asparagus to platter. Garnish with carrot cutouts. Serve, with vinaigrette on side.
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All Reviews for Asparagus with Mustardy Vinaigrette
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All Reviews for Asparagus with Mustardy Vinaigrette
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Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
