Contributed by Tamalin Christen
Steam prepared asparagus spears until crisp-tender. While still warm, drizzle with vinaigrette.
Vinaigrette:
- 1 tablespoon Dijon mustard
- 4 tablespoons red wine vinegar
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 cup safflower, sunflower or olive oil
Measure all ingredients, except oil, into a blender or bowl. With the blender motor running (or whisking by hand) slowly drizzle in oil until the mixture thickens. Adjust seasoning to taste.
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