1 1/2 lbs medium asparagus, peeled & trimmed
1 tablespoon of champagne vinegar
2 teaspoons of minced shallots
1/4 teaspoon Dijon mustard
1/4 teaspoon salt
1/8 teaspoon black pepper
3 tablespoons of extra-virgin olive oil
1 1/2 teaspoons finely chopped fresh tarragon
Feta cheese - barrel aged, enough to crumble over the asparagus, about 1/4 of a pound
From the Organic Authority Files
Prepare a water bath of ice and water in a medium size bowl. Steam asparagus until tender about 3 to 5 minutes and bright green. Immediately transfer asparagus to water bath to stop cooking. Drain asparagus and pat dry with paper towel or tea towel (save on paper product waste!).
Prepare vinaigrette. Whisk together vinegar, shallots, mustard, salt and black pepper in a small bowl. Whisk in olive oil while pouring in a steady slow stream until emulsified. Stir in tarragon.
Gently toss asparagus with vinaigrette.
Place asparaguson a serving platter and drizzle with remaining vinaigrette. Top with crumbled feta cheese and serve.
Note: Because you follow an organic lifestyle, OrganicAuthority.com recommends using certified organic ingredients, when available, in all recipes to maximize flavors and minimize your risk of exposure to pesticides, chemicals and preservatives.