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Asparagus with Watercress





Yields
Makes 8 to 10 servings

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.

 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
Step 1
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.

Step 2
2

Meanwhile, in a small bowl, mix oil, vinegar, mustard, and tarragon.

Step 3
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.

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories83
% Daily Value *
Total Fat 7.6g10%

Saturated Fat 1.1g6%
Cholesterol 0.0mg0%
Sodium 43mg2%
Total Carbohydrate 3.1g2%

Dietary Fiber 1g4%
Protein 2.6g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.