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Asparagus Salad with Tarragon Vinaigrette

Makes: 4  servings Start to Finish 25 mins


  • 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


1. 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.

2. 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.

3. 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.

From FitnessMagazine.com