Asparagus With Mustardy Vinaigrette And Bunny Carrots

ASPARAGUS WITH MUSTARDY VINAIGRETTE AND BUNNY CARROTS

Serve seasonal asparagus with Martha’s mustard vinaigrette at your next family meal.

Everyone loves the jumbo asparagus I serve at Easter lunch. For a fun seasonal touch, I like to add rabbit-shaped cut-out carrots. Thinly slice carrots long-ways and use a rabbit shaped cutter (available at kitchen-supply stores).

Steamed Asparagus

Active / Total Time: 25 Min.

Makes: 6-8 Servings 


Ingredients

Asparagus

  • Coarse salt and freshly ground pepper
  • 4 pounds jumbo asparagus, trimmed and bottoms peeled
  • 1 large carrot, peeled and cut lengthwise into 1/8-inch strips

Vinaigrette

  • 1/4 cup champagne vinegar
  • 1 tablespoon Dijon mustard
  • 2 tablespoons whole-grain mustard
  • ¾ cup extra-virgin olive oil

Directions

1. Cook asparagus

Prepare an ice-water bath. Bring a large pot of salted water to a boil. Add asparagus; blanch until tender, 3 to 4 minutes. Transfer to ice bath; let cool, then drain on a paper towel–lined plate.

2. Cut carrot bunnies (optional)

For the bunnies (optional): Use 1-inch cookie or aspic cutters to shape carrot strips, then add to pot and blanch until crisp-tender, 1 to 2 minutes. Transfer to ice bath and let cool; drain on plate.

3. Make vinaigrette

Whisk together vinegar and mustards, season with salt and pepper. Whisking continuously, add oil in a slow, steady stream.

4. Garnish and serve

Transfer asparagus to platter. Garnish with carrot cutouts, if desired. Serve with vinaigrette on side.



Recipe by Martha Stewart, as part of the Growing with Martha Stewart partnership.