Ingredients
1 lb. fresh asparagus
2 tbsp. lime-flavored olive oil
(OR 1 1/2 tbsp. olive oil plus 1 tbsp. lime juice)
1/2 tsp. crushed tarragon leaves
1 tsp. chopped parsley
2 tbsp. Paul Newman’s Light Lime Vinagrette
Preparation
Rinse asparagus, break off bottom tips, then break each stem into about 3-inch or so pieces. Set aside.
Put olive oil in skillet, with tarragon and parsley. Simmer about 5 min., then add asparagus. Saute for 3-4 mins. until tender-crisp.
Remove from heat and put in a neutral (non-heating) bowl. Drizzle salad dressing over asparagus and stir. Can be served immediately, or can chill for a cold dish.
