Ingredients
2 tablespoons lemon juice2 tablespoons olive oil1 teaspoon minced fresh tarragon or 1/4 teaspoon dried tarragon1 garlic clove, minced1/2 teaspoon Dijon mustard1/4 teaspoon pepperDash salt1 pound fresh asparagus, cut into 2-inch pieces
Preparation
Place the first 7 ingredients in a jar with a tight-fitting lid; shake well. Refrigerate at least 1 hour.
In a large skillet, bring 1/2 in. of water to a boil. Add asparagus; cook, covered, until crisp-tender, 1-3 minutes. Remove asparagus and immediately drop into ice water. Drain and pat dry. Refrigerate, covered, until serving.
To serve, shake dressing again. Spoon over asparagus.
