Asparagus With Mustard Vinaigrette Recipe

Instructions

1. Bring a large pot of salted water to a boil. To a medium bowl, add the vinegar and shallot and set aside.

2. Add the asparagus to the boiling water and cook until bright green and just tender, 2–3 minutes. Using tongs, transfer to a bowl of ice water and set aside.

3. Whisk the mustard into the shallot and vinegar mixture. Whisking continuously, starting with a few drops at a time, slowly drizzle in the oil until the mixture is thick and creamy. Stir in the herbs and season to taste with salt and white pepper.

4. Drain the asparagus, pat dry with paper towels, and arrange on a platter. Spoon the vinaigrette over top and serve chilled or at room temperature.