Asparagus with Lemon-Mustard Vinaigrette

Approximate cooking time: 5 minutes

Serves 4

Ingredients:

• 1 1/2 lbs fresh asparagus stalks, ends trimmed and cut into two pieces
• 2 quarts water + 1 tsp. salt (to cook asparagus)
• 2 tsp fresh-squeezed lemon juice
• 1 tsp Dijon mustard
• 1/4 cup extra-virgin olive oil
• salt and black pepper, to taste

Directions:

1. Fill a large pot with 2 quarts of water, add 1 tsp. salt and bring to a boil. Trim woody ends off the asparagus on the diagonal. Then cut in half. Each piece should be 3-4 inches long.
2. In a small bowl mix together the lemon juice, Dijon mustard, salt, and fresh ground black pepper; slowly whisk in the olive oil until emulsified.
3. Put trimmed asparagus into the boiling water, stir, and cook 2-3 minutes until asparagus is crisp tender.
4. Drain asparagus into a colander then blot dry with paper towels.
5. Arrange the asparagus piece on a serving tray, drizzle lemon-Dijon vinaigrette over, and serve.

Photo Credit: Simple Bites