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
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.
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.)
To serve, arrange the asparagus spears on a serving platter and spoon the dressing over them.