Fresh Asparagus w/ Lemon Tarragon Dressing

My son-in-law, David, is such a great home chef and he decided to bring some

to our family potluck potato bar dinner, which everyone quite enjoyed.

The leftovers were just every bit as delicious the next day too (even warmed up!).

Lemon Tarragon Dressing
by David Paul

1 med shallot, minced
1 lg clove garlic (or 2 medium), minced
2 tsp capers, rough chopped
1 1/2 heaping Tbsp Dijon mustard
3 sundried tomatoes, minced
1 lemon, zest and juice
1 Tbsp honey
1/2 tsp coarse ground pepper
1/2 tsp kosher salt, taste - add more if needed
1 Tbsp fresh tarragon, finely chopped
1 Tbsp of dry Vermouth or white wine vinegar
1/2 cup extra virgin olive oil

Whisk together all dressing ingredients except olive oil, while whisking, drizzle in the olive oil to form an emulsion. Taste, if more acid is needed; add more lemon juice. Serve immediately over 2 lbs chilled or warm freshly blanched asparagus.

Blanching Asparagus
2 pounds fresh, med-thick asparagus (see Rinse and Snap)
8 cups water
2 Tbsp coarse salt

Have a large bowl of ice water standing by. In a large saucepan, boil 2 quarts of water. Add 2 Tbsp Kosher salt, and asparagus; boil 3 to 4 minutes until tender (depending on thickness).

Remove with tongs, or drain in a colander, and immediately transfer to ice water for 1 minute to stop the cooking process. Drain; refrigerate until completely chilled.

Storing Fresh Asparagus
Keep in a plastic bag in the crisper drawer away from ethylene-producing fruit like apples and pears, which toughen the stalks. Note that storing bunches upright in water may cause the tips to open.

Rinse and Snap
The tender tips can be particularly sandy. Holding the bunch upside down, gently swish it in cold water. Then to snap off the tough woody ends, bending the stalks at the natural breaking point (where the color changes from white to green), just 1 - 2 inches from the base.

Making Dressings
A hand-held stick blender is one of my absolutely favorite tools. You can whisk dressings in the provided carafe. Or, puree directly inside a wide-mouth canning jar, and then cover tightly with a 2-part canning jar lid.

Enjoy,

Sharon Anne

All affiliate links are your convenience; you won't pay any more, and I just get small referral amounts - everything helps. Thank you! -- Sharon Anne

Cuisinart Stick Blender, w/ Mini Food Processor & Whisk

Labels: Marinades, Veggies