Mustardy Asparagus

Serves 4


  • 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


  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.