Ingredients
- Salt to taste, if desired
- 3 ½ pounds asparagus, trimmed
- 1 ½ teaspoons dry mustard
- Freshly ground pepper to taste
- 2 tablespoons tarragon red-wine vinegar
- ⅔ cup olive oil
- 1 tablespoon chopped fresh tarragon
- 1 head purple flowering kale
- ½ pint yellow pear tomatoes
- Nutritional Information
Nutritional analysis per serving (10 servings)
171 calories; 14 grams fat; 2 grams saturated fat; 10 grams monounsaturated fat; 1 gram polyunsaturated fat; 8 grams carbohydrates; 4 grams dietary fiber; 3 grams sugars; 4 grams protein; 165 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
Ten servings
Preparation
- In each of two skillets, bring one and one-half inches of salted water to a boil. Add the asparagus and cook, covered, for three to five minutes, according to doneness desired.
- Drain the asparagus and refresh it in ice water to stop the cooking. Drain well and place it on a flat dish.
- Combine the mustard, salt, pepper and vinegar in a small mixing bowl. Whisk in the olive oil until well combined. Stir in the tarragon.
- Pour the mixture over the asparagus, toss to coat and marinate for one-half hour or until ready to serve.
- Arrange the flowering kale leaves on a serving platter. Place the asparagus on top and garnish with the tomatoes. Pour any remaining marinade over it.
45 minutes
Dining and Cooking