If you love asparagus (I do!), then you need to try this delicious chilled asparagus with mustard herb vinaigrette.
Bring a large pot of salted water to a rolling boil. Trim the
asparagus to remove the white, fibrous ends. Cut the asparagus
into 2-inch pieces on the diagonal. Add the asparagus to the
boiling water and cook until the spears are bright green and just
tender, 4-5 minutes. (If necessary, cook the asparagus in
batches.) Drain the asparagus in a colander and rinse with cold
water until the asparagus is chilled. The asparagus is ready to
dress and serve now, or it can be held in a covered container in
the refrigerator for up to 6 hours. To make the vinaigrette,
whisk together the vinegar, mustard, parsley, tarragon, salt,
pepper, onion powder and garlic powder until blended. Add the
oil to the vinegar mixture in a thin stream, whisking constantly.
Season with additional salt and pepper, if needed. Toss the
chilled asparagus with the vinaigrette or pass it separately on
the side. Serve immediately on a chilled platter or plate.
Makes 8 servings.