Chilled Asparagus Salad with Roasted Red Pepper and Tarragon Vinaigrette

This recipe serves:  6

1 1/2 pounds fresh, thick asparagus, trimmed and cut into 1-inch pieces
2 teaspoons Dijon mustard
2 tablespoons red wine vinegar
2 tablespoons fresh lemon juice
1 tablespoon finely chopped shallots
1 tablespoons extra virgin olive oil
2 tablespoons freshly chopped tarragon
salt to taste
freshly ground black pepper
1 large roasted red bell pepper, diced (from a jar)
1. Put about 2 inches of water in a large pot, insert a rack or steamer basket into the pot and bring the water to a boil. Steam the asparagus in the basket for about 3-4 minutes, or to desired tenderness. Remove the basket and run under cold water to stop the cooking process.

2. Meanwhile, in a small bowl, whisk the Dijon mustard, red wine vinegar and lemon juice together. Add the shallots and slowly whisk in the olive oil and tarragon. Season with salt and pepper to taste.
(The vinaigrette can be made in advance and stored in the refrigerator for up to 5 days.)

3. Gently toss the asparagus and the red bell pepper in the vinaigrette and serve at room temperature or chilled.

Serving Size: 3/4 cup of salad with vinaigrette

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