Asparagus with mustard vinaigrette
1 bunch asparagus (about
1 tablespoon vinegar
½ teaspoon salt
½ teaspoon (freshly ground) black pepper
½ teaspoon sugar
1 teaspoon Dijon, Colman's brand or other spicy mustard
¼ cup olive oil
Bring 1 inch of water to boil in a wide skillet. Lay asparagus in skillet about 2 or 3 layers deep. Cook until bright green, turning asparagus with tongs so that all are exposed to the water. Lift the asparagus from the water; drain on cloth towels (the asparagus should still be fairly firm).
Combine vinegar, salt, pepper, sugar and mustard in a bowl. Stir. Add oil slowly. Beat with a fork or whisk to combine all ingredients and dissolve salt and sugar.
Serve dressing on asparagus. Asparagus can be served hot, warm, cold or room temperature.
Serves 4. Courier Journal 4 May 05
Nutrition data: 160 calories, 14 grams fat, 3 grams protein, 5 grams carbohydrate, 2 grams fiber, 340 milligrams sodium