Categories: Sides
Ingredients
- 2 tbsp. lemon juice
- 2 tbsp. olive oil
- 1 tsp minced fresh tarragon
- 1 garlic clove, minced
- 1/2 tsp Dijon
- 1/4 tsp pepper
- Dash salt
- 1 lb. fresh asparagus, cut into 2-in. pieces
Directions
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Place first seven ingredients in a jar with tight-fitting lid; shake well. Refrigerate at least 1 hour. In a skillet, bring 1/2-inch water to a boil. Add asparagus; cook, covered, until crisp-tender, 2-4 minutes. Remove asparagus and immediately drop into ice water. Drain and pat dry. Refrigerate, covered, until serving. To serve, shake dressing again.