Asparagus with Watercress

Ingredients

• 2 pounds asparagus 
• 1 tablespoon dijon mustard 
• 1 teaspoon tarragon dried
• 0.3 cup olive oil extra-virgin
• 10 servings salt and pepper 
• 4 cups tender watercress sprigs rinsed
• 3 tablespoons citrus champagne vinegar 

Equipment

• bowl
• frying pan

Directions

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.
2. Add asparagus; cook, uncovered, until barely tender when pierced, about 5 minutes.
3. Drain and immerse in cold water. When cool, in about 5 minutes, drain.
4. Meanwhile, in a small bowl, mix oil, vinegar, mustard, and tarragon.
5. Arrange watercress and radicchio (whole leaves or slivered) on a platter. Top with asparagus.
6. Drizzle dressing over asparagus and greens.
7. Add salt and pepper to taste.