This dish can be served as a healthy, fresh tasting finger food at gathering or as a side dish or appetizer for your meal.

Ingredients

• 1 pound asparagus
• 1 tablespoon white wine or cider vinegar
• 1 teaspoon Dijon-style mustard
• 1/2 teaspoon chopped flat leaf parsley
• 1/4 teaspoon dried tarragon leaves
• 1/8 teaspoon salt
• 1/4 teaspoon pepper
• Dash of onion powder
• 1 clove garlic, finely chopped
• 2 tablespoons extra-virgin olive oil

Directions

1. Bring a large pot of salted water to a rolling boil.
2. Trim the asparagus to remove the white, fibrous ends. Cut the asparagus into 2 inch pieces on the diagonal.
3. Add asparagus to boiling water and cook until spears are bright green and just tender, 3-5 minutes, cooking in batches if necessary. Drain well. Use asparagus now, or hold in a covered container in the refrigerator up to 6 hours.
4. To make vinaigrette, whisk together vinegar, mustard, parsley, tarragon, salt, pepper, onion powder, and garlic until blended. Add oil to vinegar mixture in a think stream, whisking constantly. Taste for seasoning.
5. Toss chilled asparagus with vinaigrette or pass in separately on the side. Serve immediately once vinaigrette is combined with asparagus.
   

Serves 4

*The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.