Asparagus Salad with Tarragon Vinaigrette

Ingredients

• 1  pound fresh asparagus
• 2  tablespoons rice vinegar
• 2  tablespoons dry sherry or orange juice
• 1  teaspoon sugar
• 1  teaspoon snipped fresh tarragon or 1/4 teaspoon dried tarragon, crushed
• 1/2  teaspoon Dijon-style mustard
• 1/8  teaspoon salt
• 1/8  teaspoon freshly ground black pepper
• 2  tablespoons olive oil
• 6  cups torn mixed salad greens
• 1  tablespoon sesame seeds, toasted

Directions

Snap off and discard woody bases from asparagus. If desired, scrape off scales. In a covered medium saucepan cook asparagus in a small amount of boiling water for 2 to 4 minutes or until crisp-tender. Transfer asparagus spears to a bowl filled with ice water; set aside.

For dressing, in a food processor bowl or blender container combine rice vinegar, dry sherry, sugar, tarragon, mustard, salt, and pepper. With processor or blender running, slowly add oil in a thin, steady stream. (This should take about 1 minute.) Continue processing or blending until well mixed.

To serve, drizzle about half of the dressing over the greens; toss to coat. Divide greens among 4 salad plates. Pat asparagus dry with paper towels; arrange on top of greens. Drizzle asparagus with remaining dressing. Sprinkle with sesame seeds.