500 g fresh asparagus 1 lb
15 ml dijon mustard 1 tbsp
30 ml white wine vinegar 2 tbsp
45 ml fresh lemon juice 3 tbsp
5 ml sugar 1 tsp
salt & pepper to taste
75mL vegetable oil 1/3 cup
lemon zest
Place asparagus in small amount of boiling water and cook for 2 minutes. Remove and plunge into ice water. When cool; dry and place on serving platter.
Place all dressing ingredients in a bowl and whisk together. Pour over asparagus and garnish with lemon zest.
Serves 4