Chef Simon Kattar selects only the freshest, slim young asparagus to serve with a mustard dressing.
6 to 8 young asparagus spears per person
- 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.