Asparagus Vinaigrette Recipe

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Chilled asparagus in a shallot vinaigrette ts a refreshing salad for a hot summer's night.

Yield: Serves 4

• 1 pound asparagus, trimmed and peeled
• Salt and freshly ground black pepper
• 3 tablespoons lemon juice
• 1/2 teaspoon dry mustard
• 6 tablespoons olive oil
• 1 shallot, minced
• 1 teaspoon dried chervil

1. Boil, steam, or bake the asparagus until crisp-tender. Immediately submerge the stalks in cold water. When cool, drain and transfer to absorbent paper. Pat the stalks dry and arrange them in a 9x13-inch glass baking dish. Sprinkle with salt and pepper.

2. In a small mixing bowl, whisk together the lemon juice and mustard until the mustard is dissolved. Whisk in the olive oil. Stir in the shallot and chervil. Pour the mixture over the asparagus and turn to coat the stalks. Cover the dish with plastic wrap. Refrigerate until thoroughly chilled, turning the asparagus occasionally. To serve, arrange the asparagus spears on glass plates and spoon some of the dressing over the top.