4 pounds asparagus
mustard vinaigrette (recipe follows)
Snap off and discard tough ends of asparagus.
In a 6 to 8-quart pan, bring about 3 quarts of water to a boil over high-heat. Add asparagus and cook, uncovered, until just tender when pierced, 3 to 5 minutes. Drain and immediately immerse in ice water. When cool, drain well. (If making ahead, cover and chill up to 1 day).
Arrange spears on a platter and offer vinaigrette for dipping.
Serves 8 to 10.
Mustard Vinaigrette:
1/4 cup red wine vinegar
1 clove garlic
1 Tbsp Dijon mustard
1/2 tsp pepper
1/2 tsp sugar
1/2 cup salad or olive oil
salt to taste
In a blender or food processor, combine red wine vinegar, garlic, mustard, pepper and sugar. Whirl until garlic is minced. With motor on, add oil in a slow, thin stream. Blend in salt to taste.
(If making ahead, cover and chill up to 1 day.)
Makes 3/4 cup.
