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Asparagus With Watercress

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Ingredients
  Asparagus 2 Pound
  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
  Salt To Taste
  Pepper To Taste
Directions

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.

Recipe Summary

Cuisine: 
German
Course: 
Side Dish
Method: 
Boiled
Restriction: 
Vegetarian
Ingredient: 
Watercress

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