Lisa’s Classic Asparagus Vinaigrette

Spring is the time for the freshest of asparagus.

Serves 12

Ingredients

• 4 lbs. fresh asparagus large size, but not tough (For good quality, buy at a farmer’s market near you.)
• ½ cup extra virgin olive oil
• ¼ cup balsamic vinegar
• ½ tsp. brown mustard (such as Poupin)
• salt & pepper to taste

Method

• Break off the ends of the asparagus. There is a natural point where this happens. If you have a lot of time, peel a bit of the outer layer from the bottom of each spear.
• Steam in a small amount of simmering, salted water. I use a large frying pan.
• Take off the heat once the asparagus turns bright green.
• Drain and dry. Set aside.
• Mix all other ingredients together with a whisk until thick.
• Just before serving, add vinaigrette to the asparagus.