1. To make the vinaigrette, whisk together the oil, vinegar, red pepper, onion, garlic, mustard, salt, pepper and tarragon in a large shallow bowl. 2. Set aside. 3. In a saucepan of boiling salted water, cover and cook the asparagus until tender-crisp, about 2 minutes. 4. Drain and chill in cold water, then drain and pat dry. 5. Add the asparagus to the vinaigrette and turn to coat. 6. This dish can be prepared ahead of time and refrigerated for up to 4 hours. ---------------------------------------------------------------------------
Nutrition
Ingredients
