Beauregard House

San Antonio, Texas

Specialty Recipe

Asparagus Crudites with Mayonnaise Verte

Ingredients

1-1/2 pounds asparagus, with thin stalks, trimmed

Boiling water

Ice water

1/2 cup packed fresh tarragon leaves

2 Tablespoons extra-virgin olive oil

1 Tablespoon fresh lemon juice

1 teaspoon dijon mustard

1/2 cup mayonnaise

Salt and pepper to taste

In large saucepan of boiling water, blanch asparagus for 1 minute. Transfer immediately to large bowl of ice water to stop cooking. Drain and pat dry.

In blender, puree tarragon leaves with oil, lemon juice, and mustard until smooth. Stir puree into mayonnaise; season with salt and pepper. Serve as a dip with asparagus.

Serves: 4

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