Cooking Light APRIL 2011
1. Cook asparagus in boiling water 2 minutes or until crisp-tender. Drain.
2. Combine lemon rind, lemon juice, tarragon, garlic, shallot, Dijon mustard, salt, pepper, and oil. Arrange asparagus on a platter. Drizzle tarragon mixture over asparagus; toss gently to coat.
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