Wolfgang's Asparagus With Mustard Vinaigrette

Wolfgang Puck's Spicy Appetizers

GMA Recipes Appetizer
Difficulty: Easy
Cook Time: min

Wolfgang Puck shared his recipe for Oscar night: Asparagus With Mustard Vinaigrette.


  • Asparagus
  • 4 to 6 asparagus spears per person
  • 2 tbsp. vinaigrette per person (see below)
  • Mustard Vinaigrette
  • 2 tsp. Dijon mustard
  • 2 tsp. fresh tarragon, minced
  • 2 tbsp. sherry wine vinegar (or good wine vinegar)
  • 2 egg yolks
  • 1/4 tsp. salt
  • Pinch freshly ground pepper
  • 2 cups salad oil (such as safflower or vegetable)
  • Cooking Directions

    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

    Recipe Summary

    Main Ingredients: asparagus, tarragon, dijon mustard

    Course: Appetizer/Starter, Side Dish, Vegetable

    More Info: Vegetarian

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