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Asparagus with Lemon-Mustard Vinaigrette

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  • In a large saucepan, bring several quarts of water to a boil. While waiting for the water to heat, whisk the lemon juice, mustard and salt and pepper to in a small bowl. Whisk in the oil until the dressing is smooth.
  • Add asparagus and desired amount of salt to the boiling water. Cook until spears are tender but not limp, about 4 minutes.
  • Drain the asparagus in a single layer on a large platter. The asparagus can be covered with plastic wrap and refrigerated for several hours. When ready to serve, rewhisk the dressing and drizzle over asparagus. Serve immediately.


Lemon-Ginger Variation - for an Asian taste, replace the mustard with 1 Tbsp finely minced fresh gingerroot.

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