Frank’s Vinaigrette
(Another asparagus recipe)
1 pound of asparagus, lightly cooked
¼ cup tarragon vinegar
2 Tablespoons Dijon mustard
Ground pepper
2-3 cloves of garlic, finely chopped
½ cup olive oil
Blend first 4 ingredients together. Beat in the ½ cup of olive oil gradually. Place over lightly cooked asparagus and refrigerate overnight.
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