Mustardy Asparagus

Serves 4

Ingredients:

• 2 pounds jumbo asparagus, trimmed and bottoms peeled
• 2 tablespoons champagne vinegar
• 1 tablespoon Dijon mustard
• 1/2 teaspoon hot Chinese mustard
• coarse sea salt and freshly ground black pepper
• 1/2 cup extra virgin olive oil

Directions:

1. Bring a large pot of salted water to a boil over high heat. Prepare an ice-water bath.
2. Add the asparagus to the boiling water and blanch until tender, 3 to 4 minutes. Drain and transfer to the ice bath; when cool, drain on a paper towel–lined plate.
3. Whisk together the vinegar and mustards and season with salt and pepper. Whisking continuously, add the oil in a slow, steady stream until it emulsifies.
4. Transfer the asparagus to a platter and serve with the vinaigrette.