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Tall pot with basket — steam asparagus upright, blanch pasta
Professional-grade blender — silky purees, hot soups, nut butters
Copper core = instant heat response — delicate sauces, custards
1.5mm copper — ultimate thermal responsiveness for delicate sauces
Enameled cast iron saucier — risotto, polenta, cream sauces
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Tall pot with basket — steam asparagus upright, blanch pasta
Professional-grade blender — silky purees, hot soups, nut butters
Copper core = instant heat response — delicate sauces, custards
1.5mm copper — ultimate thermal responsiveness for delicate sauces
Enameled cast iron saucier — risotto, polenta, cream sauces
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In a small bowl, combine the Creole mustard, vinegar, salt and pepper. Whisk until well blended. Add olive oil slowly, whisking constantly, until completely incorporated. Stir in the chipped green onion and tarragon. Let stand at room temperature while the asparagus is cooking. Steam or grill the asparagus just until the spears can be easily pierced with a fork. Drizzle with a small amount of vinaigrette when served, like gravy.