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Asparagus with mustard vinaigrette
Preparation time: 20 minutes
1 pound fresh asparagus, preferably thin spears
Wash asparagus and trim the ends. If stems are tough, remove the outer layer with a vegetable peeler. Drop asparagus into boiling water and cook approximately 8 minutes or until desired texture is reached; drain. Measure mustard into a bowl. Whisk in vinegar, sugar, salt, pepper, and parsley. Whisk in olive oil until mixture is blended. Pour over cooked asparagus. Serve warm.
Yield: 6 servings
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