Asparagus with Watercress
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.
Yield: Makes 8 to 10 servings
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Amount per serving
- Calories: 83
- Calories from fat: 82%
- Protein: 2.6g
- Fat: 7.6g
- Saturated fat: 1.1g
- Carbohydrate: 3.1g
- Fiber: 1g
- Sodium: 43mg
- Cholesterol: 0.0mg
- 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
- 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.
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