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Asparagus with Watercress

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.

Sunset MARCH 1999

  • Yield: Makes 8 to 10 servings


  • 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.

Nutritional Information

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

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Asparagus with Watercress Recipe