ASPARAGUS SALAD WITH FRESH SHALLOTS
Steps:
- Place water in the bottom of a steamer pot, and bring to a boil. Set asparagus inside the steamer insert and cook, covered, for 4 to 6 minutes, until asparagus is tender but still maintains its shape. Meanwhile, in a small bowl, whisk together mustard and vinegar. Add the olive oil in a very thin stream, whisking constantly, until a thick emulsion forms. Place asparagus on a platter, drizzle with dressing, and top with shallots and pepper. (This can be made ahead of time; refrigerate and serve cold.)
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