Wednesday, October 10, 2012

Lemon-Tarragon Asparagus

Even though it's Fall and asparagus is not in season, sometimes it's fun to utilize side dishes to brighten up a meal.  I have never been one to subscribe to "shoulds" in any area of my life, so food is no different.

This simple dish showcases blanched asparagus and raw grape tomatoes.  To blanch the asparagus, salt your water and bring it to a boil. Cut your asparagus in bit size pieces and drop it into the boiling water for 5 seconds.  Drain in a colander and immediately plunge into an ice bath to stop the cooking process and set the color. Set aside.

Chop your tomatoes and toss with this simple lemon-mustard-tarragon vinaigrette. If you would like to cut calories, you can replace most of the olive oil with chickpea cooking liquid.  Please use at least 2 tablespoons of oil though for the lovely flavor and mouth feel it provides.

Mustard-Tarragon Vinaigrette:

  • Juice of 1 lemon (around 4 tablespoons)
  • 1/4 teaspoon lemon zest
  • 1 tablespoon Dijon mustard
  • 1 teaspoon honey
  • 1 tablespoon fresh tarragon
  • 6 tablespoons extra virgin olive oil or 4 tablespoons chickpea cooking liquid and 2 tablespoons olive oil 
  • Salt/freshly ground pepper to taste 

Simple yet so flavorful! 


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