Asparagus With Mustard Vinaigrette

Recipe Ingredients

24		Asparagus spears - (4 to 6 per person)
2 tablespoons	30ml	Mustard Vinaigrette per person - (see below)
		Mustard Vinaigrette
2 teaspoons	10ml	Dijon mustard
2 teaspoons	10ml	Minced fresh tarragon
2 tablespoons	30ml	Sherry wine vinegar or good wine vinegar
2		Egg yolks
1/4 teaspoon	1.3ml	Salt
1		Large pinch freshly-ground black pepper
2 cups	474ml	Salad oil, such as safflower or vegetable

Recipe Instructions

Peel the asparagus. In a large pot, bring heavily salted water to a boil. Place asparagus in the water and cook until tender but still firm (about 5 minutes from the time the water returns to a boil). Remove the asparagus from the pot and refresh in ice water to stop the cooking process.

With a wire whisk, combine all the ingredients except the oil. Slowly, in a steady stream, add the oil, continuing to whisk all the while. Arrange asparagus on individual plates and spoon over the dressing.

Source:
"ABC tv's Good Morning America, date unknown"

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