Steamed Asparagus

Aug 10, 2020

Steamed Asparagus with Aromatic Herb Dressing

The herb choice here is fresh tarragon, and it goes beautifully with the mustard and cream in the dressing. When you want an elegant accompaniment to roasted meat or fish, something without vinaigrette, serve this. It is especially nice at Easter, with lamb.
1 to 1 ½ pound medium-thick asparagus spears
For the dressing:
2 tablespoons tarragon leaves
2 tablespoons flat-leaf parsley leaves
3 tablespoons minced chives
2 tablespoons Dijon mustard
2 tablespoons champagne vinegar
¼ cup heavy cream
  1. Wash the asparagus and trim off any wood stems. Place the asparagus in a steamer basket set over a pot of boiling water. Cover the pot, reduce the heat to a simmer, and steam until the asparagus is tender, about 5 minutes. 
  2. While the asparagus is cooking, make the dressing: On a cutting board, combine the tarragon and parsley and finely chop them together. Place in a bowl, add the chives, mustard, vinegar, and cream, and whisk until well combined. (The dressing will be thick.)
  3. To serve, arrange the asparagus spears on a serving platter and spoon the dressing over them. 
Prepping in advance: The asparagus can be steamed early on the day of serving. Let cool, cover, and refrigerate. Remove 30 minutes before serving to come to room temperature. Then make the dressing and serve. 
Note: We don’t recommend trying to store this to serve the second time because the asparagus decolors, turning into a muddy shade of green, on account of the vinegar in the dressing. If you think you may have more asparagus than you need, dress some, not all of it. You can always add to the platter if need be. 

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