Asparagus Vinaigrette
Ingredients
Scale
- 1 lb of asparagus
- 2 t of champagne vinegar
- 1 t dijon country mustard – the grainy kind
- 1/4 t salt
- few grinds from the pepper shaker
- 1/2 cup grapeseed oil
Instructions
- Blanch the asparagus in a large pot of very salty water for 10 minutes or so
- Whisk the mustard and vinegar together
- Add the oil slowly, whisking constantly
- Drizzle a bit of the dressing over the asparagus to taste
- If you have leftover dressing, it will keep refrigerated for a week or so
- Salt and pepper to taste
Find it online: https://therockymountainwoman.com/asparagus-vinaigrette/