Asparagus with Dijon Vinaigrette

Spring has officially sprung.  The sun is shining, the snow is gone and, little by little, it's starting to get warmer. The promise of sunny days and lighter layers has me thinking of some really delicious spring veggie recipes to share with you all, starting with this one:

Asparagus with Dijon Vinaigrette

You will need:
1 lb. fresh asparagus (it's in season!)

1/3 cup olive oil
1 1/2 TBSP red wine vinegar
2 cloves garlic, minced
1/2 tsp Dijon mustard
1/4 tsp salt
freshly ground black pepper to taste (lots)

I start by rinsing the asparagus.

Because the bottom end of the asparagus tends to be tough (and not really something you want to eat) you will want to remove them. Some cookbooks call for you to cut them off but the only true way to know how much to cut is by bending them until they snap. They will naturally snap off exactly where the rough part stops and the tender part begins. Plus, it's kind of fun to get to play with your food.

Place the asparagus in a large skillet and cover with cold water. Bring to a slow boil and simmer for about 10 minutes, until the asparagus is tender but not mushy- the residual heat will continue to cook them a little more after you remove them from the water.

(Have you ever wondered why recipes call for placing food in cold water before you bring it to a boil? It's because cold water will help your food to cook evenly. Placing food in hot water will cause the outside to cook faster than the inside, leaving you with a mushy exterior and an undercooked interior.)

While your asparagus are cooking, prepare your vinaigrette. Combine all of your ingredients in a small bowl and whisk vigorously, until combined.

If you're cooking with children, place all of the ingredients for your vinaigrette into a small jar. Close the lid tightly and let them shake it to combine.

 

Remove the asparagus from the water and place it on a serving plate.

Pour the vinaigrette over the asparagus and place into the refrigerator to cool.

 

This dish is meant to be served chilled, so you can leave it in the fridge as long as you need to while you finish preparing the rest of your meal.

I hope you take advantage of all of the yummy seasonal veggies that are fresh right now - they are beautiful and delicious.

Happy eating!