Asparagus with pine nuts, tarragon, and Dijon vinaigrette
Preparation Time: 15 minutes
2 pounds asparagus, tough ends removed
1/2 cup water
1/4 cup balsamic vinegar
1/4 cup walnuts
1/2 cup raisins
1 teaspoon Dijon mustard
1 clove garlic, chopped
2 tablespoons chopped red onion
1 red bell pepper, roasted and sliced
2 tablespoons pine nuts, lightly toasted
1 tablespoon chopped fresh tarragon
Instructions: Place asparagus in a large skillet; add 1/2 inch of water. Bring to a boil, reduce heat; cover and simmer for 3-5 minutes until crisp-tender. Drain.
Combine water, vinegar, walnuts, raisins, mustard, and garlic in a high powered blender. Stir in red onion. Mix with asparagus just before serving. Add roasted red pepper. Sprinkle with pine nuts and tarragon.