Lisa’s Classic Asparagus Vinaigrette

Spring is the time for the freshest of asparagus.


Serves 12


  • 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



  • 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.