Fines herbs (parsley, chives, tarragon, chervil) at will!
Cookware
1 vegetable peeler
1 large pot
1 bowl
Preparation
Prepare the asparagus: peel the asparagus with a vegetable peeler to remove the tough outer skin. Be careful, white asparagus is more fragile than its green counterparts. Trim the asparagus. Wash well to remove any dirt or sand, especially at the tips, since asparagus grow in sandy soil
Fill a large pot with water and bring to a boil. Once boiling, add the asparagus to the pot. Add a little salt and cook 12 to 18 minutes depending on the size of the asparagus.
Prepare the vinaigrette. Mix the vinegar, mustard, salt and pepper together. Gradually add in the oil while whisking and finish by adding the chopped herbs.
Drain the asparagus as soon as they finish cooking so they do not absorb any water
Serve warm with the vinaigrette dressing on the side.
Advertisement
Final Thoughts
Starting in May, you can find fresh asparagus at your local farmers markets and stores.
Make sure to take advantage of a good deal if you find some at an affordable price!
Cooking in a pressure cooker: cook for 5 minutes once the valve begins to rotate
