Wolfgang's Asparagus With Mustard Vinaigrette

Ingredients

Cooking Directions

Peel the asparagus. In a large pot, bring heavily salted water to a boil. Place asparagus in the water and cook until tender but still firm (about 5 minutes from the time the water returns to a boil). Remove the asparagus from the pot and refresh in ice water to stop the cooking process.

With a wire whisk, combine all the ingredients except the oil. Slowly, in a steady stream, add the oil, continuing to whisk all the while.

Presentation: Arrange asparagus on individual plates and spoon over the dressing.

Recipe copyright ©2000 by Wolfgang Puck