Asparagus With Watercress Recipe
Ingredients
| Asparagus | 2 Pound | |
| Extra virgin olive oil | 1/3 Cup (16 tbs) | |
| 3 tablespoons champagne or white wine vinegar | ||
| Dijon Mustard | 1 Tablespoon | |
| Dried tarragon | 1 Teaspoon | |
| 4 cups tender watercress sprigs, rinsed and crisped | ||
| About 1/2 pound radicchio di Trevisio, red Belgian endive, or regular radicchio, rinsed and crisped (optional) | ||
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
1. Snap off and discard tough ends of asparagus. In a 5- to 6-quart pan over high heat, bring 2 quarts water to a boil. Add asparagus; cook, uncovered, until barely tender when pierced, about 5 minutes. Drain and immerse in cold water. When cool, in about 5 minutes, drain.
2. Meanwhile, in a small bowl, mix oil, vinegar, mustard, and tarragon.
3. Arrange watercress and radicchio (whole leaves or slivered) on a platter. Top with asparagus. Drizzle dressing over asparagus and greens. Add salt and pepper to taste.
2. Meanwhile, in a small bowl, mix oil, vinegar, mustard, and tarragon.
3. Arrange watercress and radicchio (whole leaves or slivered) on a platter. Top with asparagus. Drizzle dressing over asparagus and greens. Add salt and pepper to taste.
Chef
