Five Spring Recipes: Asparagus in Raspberry Vinaigrette

Add flavor to your asparagus by trying this yummy recipe


| February/March 1999



Serves 4

Tarragon’s affinity for asparagus and berries shines in this dish.

• 1 1/2 pounds fresh asparagus
• 1 1/2 tablespoons raspberry vinegar
• 1 tablespoon extra-virgin olive oil
• 1/4 to 1 teaspoon minced fresh tarragon (or chervil)
• Salt and pepper to taste

1. Rinse and trim the asparagus.

2. Steam it for 2 to 5 minutes or until barely tender.

3. Drain and place it in a shallow serving bowl.





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