GMA Recipe: Asparagus With Mustard Vinaigrette

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Asparagus With Mustard Vinaigrette
From chef and author Wolfgang Puck
2000

One of Wolfgang Puck's recipes for a special occasion Hors D'oeuvre on Good Morning America.

Ingredients

4 to 6 asparagus spears per person

2 tbsp. vinaigrette per person (see below)

Mustard Vinaigrette

2 tsp. Dijon mustard

2 tsp. minced fresh tarragon

2 tbsp. sherry wine vinegar or good wine vinegar

2 egg yolks

1/4 tsp. salt

a large pinch of freshly ground pepper

2 cups salad oil, such as safflower or vegetable

Directions

1. Peel the asparagus. In a large pot, bring heavily salted water to a boil. Place asparagus in the water and cook until tender but still firm (about 5 minutes from the time the water returns to a boil). Remove the asparagus from the pot and refresh in ice water to stop the cooking process.

2. With a wire whisk, combine all the ingredients except the oil. Slowly, in a steady stream, add the oil, continuing to whisk all the while.

Presentation: Arrange asparagus on individual plates and spoon over the dressing.

Recipe copyright ©2000 by Wolfgang Puck