Martha Stewart Asparagus Vinaigrette

Martha Stewart asparagus vinaigrette is a bright, tender side dish with blanched asparagus, Dijon mustard and fresh tarragon that comes together in 15 minutes. Save this easy spring side dish for Easter dinner, a potluck or a summer cookout, because it's light and nothing needs cooking beyond a quick boil.

Plunge the asparagus into ice water the moment it turns bright green, because that stops the cooking cold. Skip it and the residual heat turns the spears dull, limp and olive-colored.

Martha whisks the dressing in a bowl with a pinch of sugar and champagne vinegar, which keeps the vinaigrette gentle instead of sharp. Lemon zest and chopped tarragon then add a fresh, grassy lift that a bottled dressing can't match.

Martha Stewart Asparagus Vinaigrette

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Course: Side DishCuisine: AmericanDifficulty: Easy

Servings

4

servings

Prep time

10

minutes

Cooking time

5

minutes

Calories

130

kcal

Crisp-tender asparagus gets a quick ice bath, then a glossy mustard vinaigrette brightened with lemon zest and tarragon. It's served at room temperature, so the flavors stay clean and fresh.

Ingredients

• Coarse salt
  

• 2 bunches asparagus (about 2 pounds), trimmed
  

• 1/2 teaspoon Dijon mustard
  

• 1 1/2 tablespoons champagne vinegar
  

• Pinch of sugar
  

• Freshly ground pepper
  

• 3 tablespoons extra-virgin olive oil
  

• 1 teaspoon lemon zest
  

• 1/2 teaspoon finely chopped fresh tarragon
  

Directions

• Prepare the ice bath: Fill a large bowl with ice and water and set it aside. Then bring a large pot of water to a boil.
• Blanch the asparagus: Add a generous amount of coarse salt to the boiling water, then add 2 bunches of trimmed asparagus, about 2 pounds. Return to a boil and cook for about 3 minutes, until the spears are bright green and tender.
• Cool and plate: Transfer the asparagus to the ice bath right away so it stops cooking. Then drain it well, pat it dry and arrange it on a serving platter.
• Whisk the base: Whisk 1/2 teaspoon Dijon mustard, 1 1/2 tablespoons champagne vinegar and a pinch of sugar in a small bowl. Season with a pinch each of coarse salt and freshly ground pepper.
• Add the oil: Whisk in 3 tablespoons extra-virgin olive oil until the dressing looks smooth. Then add 1 teaspoon lemon zest and 1/2 teaspoon finely chopped fresh tarragon and whisk to combine.
• Dress and serve: Taste the vinaigrette and adjust the seasoning, then drizzle it over the asparagus. Serve right away, or let it stand at room temperature for up to 30 minutes.

Tools for this recipe

• Lodge 6-quart enameled Dutch oven, OXO 11-inch balloon whisk, OXO 12-inch locking tongs, Partanna Sicilian extra virgin olive oil, 1 liter. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use a different vinegar instead of champagne vinegar?

White wine vinegar is the closest swap, since it has the same light, clean acidity. Apple cider vinegar also works, though it tastes a bit fruitier, so start with 1 tablespoon and taste before adding more.

How far ahead can I make asparagus vinaigrette?

You can blanch and chill the asparagus a day ahead, then keep it wrapped in the fridge. Whisk the vinaigrette up to 2 days ahead, but wait to dress the spears until 30 minutes before serving so they stay bright green.

Can I use dried tarragon instead of fresh?

Fresh tarragon gives a softer, anise-like flavor, so I'd use it if you can. If you only have dried, use about 1/4 teaspoon, or swap in chopped fresh chives or parsley for a milder herb note.

Do I need an ice bath for the asparagus?

Yes, it's what keeps the color bright and the texture crisp-tender. If you have no ice, rinse the spears under very cold running water for a minute or two, then pat them dry.

What's the most common mistake with blanched asparagus?

Overcooking is the big one, because asparagus goes from tender to mushy quickly. Pull it at about 3 minutes, when it's bright green, and trim any thick woody ends before it hits the water.