Asparagus With Tarragon Dressing

15 Ingredients

Number of servings

Tarragon & lemon dressing

2 lemons, finely grated rind
4tablespoons tarragon vinegar
2tablespoons tarragon, chopped
1/2teaspoons Dijon mustard
1 pinch caster sugar
2/3 cup olive oil

3tablespoons olive oil
500grams asparagus
750grams rocket leaves
2 green onions, finely sliced
4 radishes, thinly sliced
1 pinch salt
1 pinch pepper
1teaspoons parsley, roughly chopped (to garnish)
1 lemon, thin strips rind (to garnish)

Nutrition per serving

11% of daily energy intake*

Protein

Fat

Carbs

Sugars

Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.

Method

Step 1 of 4

Make the dressing. Combine the lemon rind, vinegar, tarragon, mustard and sugar in a small bowl and season to taste. Stir to mix, then gradually whisk in the oil. Alternatively, place all the ingredients in a screw-top jar and shake well to combine. Set aside.

Step 2 of 4

Heat the oil (if used) in a large frying pan. Add the asparagus in a single layer and cook for about 5 minutes, turning occasionally. (The asparagus should be tender when pierced with the tip of a sharp knife and lightly patched with brown.)

Step 3 of 4

Transfer the asparagus to a shallow dish and sprinkle with salt and pepper. Cover with the dressing, toss gently and leave to stand for 5 minutes.

Step 4 of 4

Arrange the salad leaves in a serving dish, sprinkle over the onions and radishes and pile the asparagus in the centre of the leaves. Garnish with chopped herbs and thin strips of lemon rind. Serve on its own with bread or as an accompaniment to a main dish.