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Ingredients
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Vegetables
Allium
Vinaigrette
Method
Preparation of Asparagus
- 1
Trim the Asparagus
Wash the green asparagus under cold water. Trim the tough woody ends of the asparagus by about 1-2 inches.
- 2
Blanch the Asparagus
Bring a pot of salted water to a boil. Add the trimmed asparagus and blanch for 2-3 minutes until bright green and slightly tender. Remove and immediately plunge into ice water to stop the cooking process. Drain and set aside.
Burning the Allium
- 3
Prepare the Shallots and Garlic
Finely chop the shallots and mince the garlic cloves.
- 4
Cook the Allium
In a skillet over medium-high heat, add a tablespoon of olive oil. Add the chopped shallots and sauté until they begin to caramelize, about 5 minutes. Add the minced garlic and continue cooking for another minute until fragrant and slightly burnt. Remove from heat and set aside.
Making the Vinaigrette
- 5
Combine Ingredients
In a bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, chopped tarragon, salt, and black pepper until well combined. Adjust seasoning to taste.
Final Assembly
- 6
Combine Everything
In a serving bowl, combine the blanched asparagus, sautéed shallots and garlic. Drizzle the tarragon vinaigrette over the top and toss gently to coat the asparagus.
- 7
Serve
Serve the green asparagus warm or at room temperature as a side dish.
