Asparagus Vinaigrette
  • 1 lb of asparagus
  • 2 t of champagne vinegar
  • 1 t dijon country mustard - the grainy kind
  • ¼ t salt
  • few grinds from the pepper shaker
  • ½ cup grapeseed oil
  1. Blanch the asparagus in a large pot of very salty water for 10 minutes or so
  2. Whisk the mustard and vinegar together
  3. Add the oil slowly, whisking constantly
  4. Drizzle a bit of the dressing over the asparagus to taste
  5. If you have leftover dressing, it will keep refrigerated for a week or so
  6. Salt and pepper to taste
Recipe by The Rocky Mountain Woman at