Asparagus with Tarragon Vinaigrette

Asparagus with Tarragon Vinaigrette
Makes 4 servings (I doubled it for this party)

I improvised this dish using my newfound Julia technique of tying the asparagus into bundles, and finished it with a tried and true tarragon vinaigrette I often use with simply prepared vegetables. Read the original post here.

Ingredients
1lb asparagus
1 tbsp Dijon mustard
1 tbsp white vinegar
1 tbsp tarragon
¼ cup olive oil
Salt
Kitchen Twine

Bring a large pot of salted water to boil. Wash the asparagus and separate into two bundles. Tie each bundle together with a piece of kitchen twine. Once secure, chop off the bottom inch of the asparagus. When the water has come to a rolling bowl, place the bundles in the pot. Blanch the asparagus until bright green and barely tender, about 2-5 minutes depending on the size of the asparagus. Be careful not to over cook.

Remove the bundles to an ice bath, or rinse under cold water in a colander until cool. Arrange on a plate or platter. Sprinkle with salt.

Meanwhile, combine the mustard, vinegar, tarragon and salt in a small bowl. Gently pour the olive oil in a thin stream into the mixture while whisking briskly with a whisk or fork. When the mixture is fully emulsified, pour the vinaigrette over the asparagus.

Serve at room temperature as a light side dish.