Asparagus with Mustard Vinaigrette

One of the simplest and most delicious ways to enjoy asparagus while it’s in season.
Tender-crisp asparagus paired with a sharp, tangy mustard vinaigrette makes a perfect side dish,
light lunch, or addition to any spring table.

Ingredients

For the asparagus:

• 1 bunch fresh asparagus (about 400–500 g)
• Ice water, for cooling

For the mustard vinaigrette:

• 1 tbsp Dijon mustard
• 4 tbsp extra virgin olive oil
• 2 tbsp wine vinegar (white or red)
• Salt, to taste
• Freshly ground black pepper, to taste

Instructions

1. Bring a large pot of water to a boil. Add the asparagus and cook for 2–3 minutes, depending on the thickness of the stalks.
2. Transfer the asparagus immediately to a bowl filled with ice water. This stops the cooking process and keeps the asparagus bright green and crisp.
3. Meanwhile, prepare the vinaigrette. In a small bowl, whisk together the Dijon mustard, olive oil, and wine vinegar until smooth and emulsified.
4. Season with salt and freshly ground black pepper to taste.
5. Drain the asparagus well and pat dry if needed.
6. Arrange on a serving plate and drizzle generously with the mustard vinaigrette.
7. Serve immediately or chilled.

Tips

• Add shaved Parmesan for extra richness.
• A soft-boiled egg turns this into a light lunch.
• Fresh herbs such as dill, parsley, or chives work beautifully with the vinaigrette.
• The vinaigrette can be prepared up to 3 days in advance and stored in the refrigerator.

Crisp, fresh, tangy, and ridiculously good.