Asparagus crudites with mayonnaise verte
Asparagus Crudites with Mayonnaise Verte recipe
- 1-1/2 pounds asparagus, with thin stalks, trimmed
- Boiling water
- Ice water
- 1/2 cup packed fresh tarragon leaves
- 2 Tablespoons extra-virgin olive oil
- 1 Tablespoon fresh lemon juice
- 1 teaspoon dijon mustard
- 1/2 cup mayonnaise
- Salt and pepper to taste
In large saucepan of boiling water, blanch asparagus for 1 minute. Transfer immediately to large bowl of ice water to stop cooking. Drain and pat dry.
In blender, puree tarragon leaves with oil, lemon juice, and mustard until smooth. Stir puree into mayonnaise; season with salt and pepper. Serve as a dip with asparagus.
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