Wolfgang's Asparagus With Mustard Vinaigrette
Wolfgang Puck's Spicy Appetizers
Wolfgang Puck shared his recipe for Oscar night: Asparagus With Mustard Vinaigrette.
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.
Presentation: Arrange asparagus on individual plates and spoon over the dressing.
Recipe copyright ©2000 by Wolfgang Puck
Main Ingredients: asparagus, tarragon, dijon mustard
Course: Appetizer/Starter, Side Dish, Vegetable
More Info: Vegetarian