- 1 pound asparagus
- 1/4 pound radicchio
- Dressing
- 1/4 cup extra virgin olive oil
- 2 tablespoons white wine vinegar
- 2 teaspoons Dijon mustard
- 1 tablespoon fresh tarragon, chopped
- 1 pinch salt and pepper
- Cut or snap off tough ends of the asparagus and discard them. Asparagus may then be left whole or cut into bite size pieces. The whole spear has a nicer presentation.
- Cook asparagus just until tender but still has a crunch to it; do not over cook. If steaming, cook approximately 4 minutes. If boiling, approximately 3 minutes. The spears can also be grilled or broiled.
- Drain and immediately immerse in cold or iced water to stop the cooking process. When cool, drain.
- Meanwhile, make the dressing by mixing together the olive oil, vinegar, mustard, tarragon and the salt & pepper. Set aside for at least 15 minutes to allow the flavors to meld. I usually put the dressing ingredients in a jar and shake it to mix.
- Arrange the radicchio (use either whole leaves or slivered) on a serving platter or on 4 individual salad plates. Top with the asparagus. This can be refrigerated (covered) until 15 minutes before time to serve.
- Just before serving, mix the dressing again and drizzle over the asparagus.