Chef David Haynes, C.E.C.

Ingredients:

• 1 1/2 lb. Asparagus - trim, blanch and refresh

Vinaigrette

• 1 1/2 oz lemon juice, fresh
• 1 T Dijon mustard
• 5 oz. Extra virgin olive oil
• 2 t Sugar
• 3 T Tarragon, chopped
• Salt & white pepper to taste

Procedure:

Combine half the lemon juice and the Dijon and sugar. Slowly add oil and emulsify. Add remainder of the oil and the lemon juice, then the salt & pepper to taste. Finish with tarragon and pour over the asparagus. Chill for at least 4 hours to overnight.