Chef Simon Kattar selects only the freshest, slim young asparagus to serve with a mustard dressing.

6 to 8 young asparagus spears per person

Mustard vinaigrette:

  • 1 tbsp. Dijon mustard
  • 1/4 cup sherry vinegar
  • 1/2 cup olive soil
  • Salt and freshly ground pepper to taste

Wash and trim asparagus. Blanch in boiling water, just until tender- crisp, no longer than five minutes. Rinse under cold water and pat dry.

For dressing: In bowl, blend mustard and vinegar. Slowly whisk in olive oil until thickened and smooth. Season to taste. Pour dressing over asparagus or serve on the side.

Serves four.