Asparagus With Sauce

1. 1

   In a small bowl, combine the Creole mustard, vinegar, salt and pepper. Whisk until well blended.

2. 2

   Add olive oil slowly, whisking constantly, until completely incorporated.

3. 3

   Stir in the chipped green onion and tarragon.

4. 4

   Let stand at room temperature while the asparagus is cooking.

5. 5

   Steam or grill the asparagus just until the spears can be easily pierced with a fork.

6. 6

   Drizzle with a small amount of vinaigrette when served, like gravy.

* Per serving · 4 servings · Values may vary.

No additional tips available.