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Asparagus with Watercress

Yield Makes 8 to 10 servings
Notes: Up to 1 day ahead, cook asparagus; cool, cover, and chill. Mix dressing; cover and let stand. Radicchio di Trevisio leaves are long and narrow.


  • 2 pounds asparagus
  • 1/3 cup extra-virgin olive oil
  • 3 tablespoons champagne or white wine vinegar
  • 1 tablespoon Dijon mustard
  • 1 teaspoon dried tarragon
  • 4 cups tender watercress sprigs, rinsed and crisped
  • 1/2 pound radicchio di Trevisio, red Belgian endive, or regular radicchio, rinsed and crisped (optional)
  • Salt and pepper

Nutrition Information

  • calories 83
  • caloriesfromfat 82 %
  • protein 2.6 g
  • fat 7.6 g
  • satfat 1.1 g
  • carbohydrate 3.1 g
  • fiber 1 g
  • sodium 43 mg
  • cholesterol 0.0 mg

How to Make It

  1. Snap off and discard tough ends of asparagus. In a 5- to 6-quart pan over high heat, bring 2 quarts water to a boil. Add asparagus; cook, uncovered, until barely tender when pierced, about 5 minutes. Drain and immerse in cold water. When cool, in about 5 minutes, drain.

  2. Meanwhile, in a small bowl, mix oil, vinegar, mustard, and tarragon.

  3. Arrange watercress and radicchio (whole leaves or slivered) on a platter. Top with asparagus. Drizzle dressing over asparagus and greens. Add salt and pepper to taste.