Asparagus With Watercress
|Extra virgin olive oil||1⁄3 Cup (5.33 tbs)|
|Champagne/White wine vinegar||3 Tablespoon|
|Dijon mustard||1 Tablespoon|
|Dried tarragon||1 Teaspoon|
|Tender watercress sprigs||4 Cup (64 tbs), rinsed and crisped|
|Radicchio di trevisio/Red belgian endive/regular radicchio||1⁄2 Pound, rinsed and crisped|
1. Snap off and discard tough ends of asparagus. In a 5- to 6-quart pan over high heat, bring 2 quarts water to a boil. Add asparagus; cook, uncovered, until barely tender when pierced, about 5 minutes. Drain and immerse in cold water. When cool, in about 5 minutes, drain.
2. Meanwhile, in a small bowl, mix oil, vinegar, mustard, and tarragon.
3. Arrange watercress and radicchio (whole leaves or slivered) on a platter. Top with asparagus. Drizzle dressing over asparagus and greens. Add salt and pepper to taste.