Asparagus with Lemon Vinaigrette


asparagus

In an attempt to eat healthy, I've been trying to cook vegetables with each entree (meat/seafood, etc.). Asparagus is so easy and fast - how can you not love it? I really enjoyed this vinaigrette and would easily use it on a salad as well. It's a little tart, but I love tart :) Ingredients:

3/4 pound fresh asparagus, woody stems removed

Kosher salt and freshly ground black pepper

1 tablepoon Dijon mustard

1 lemon, juiced

2 tablespoons olive oil

Kosher salt and freshly ground black pepper

Directions: Bring a skillet filled half full with salted water to boil. Dump in asparagus all at once. When water returns to the boil, cook asparagus until crisp-tender, about 1 to 3 minutes, depending on size. While this is cooking, mix together the mustard, lemon, and olive oil. Drain the asparagus and top with salt and pepper. Pour the vinaigrette over the asparagus.