Asparagus and Mustard Vinaigrette

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.