Asparagus Vinaigrette

May is asparagus season in the Midwest and few things beat the delicate taste of these green spears. Fresh from the garden or purchased from your local farmer’s market, asparagus is good eaten raw, with dip, in pastas or salads, or as a side dish. Below is one of my favorite ways to prepare asparqagus–Asparagus Vinaigrette:

Asparagus Vinaigrette

1 lb asparagus
1/4 c. of your favorite vinegar (I generally use Balsamic)
1 Tbsp. brown or Dijon mustard
3/4 c. extra virgin olive oil
1 tsp. chopped fresh herbs (thyme, margoram, chives, parsley)

Place one inch of water in a large skillet. Bring to a boil and place the asparagus spears gently into the skillet. Cook until crisp-tender, about 5-7 minutes.

Whisk together the remaining ingredients and drizzle over the asparagus.

Serve immediately or chill.

(photo credit: stock xchng)