Chilled Asparagus

Beautiful for your Easter dinner or any buffet meal.

This is a wonderful way to serve vegetables, that can be done ahead.  Either the day before or the morning of your dinner.  Then at the last minute all you have to do is arrange on a platter and add the vinaigrette.

As Always,

ENJOY!

INGREDIENTS

2 bunches of very thin asparagus

1 Tbs. Dijon mustard 

1/2 cup olive oil

1/4 cup lemon juice

salt

pepper

     Trim the ends of the asparagus.  Place in a shallow pan with only 1/2 inch of boiling water.  Steam for 2 minutes.  Immediately remove and submerge in ice cold water(lots of ice is necessary to keep the water very cold).  Drain and place in a sealed bag.  Refrigerate until ready to serve.

     To make vinaigrette, place all ingredients in a mason jar and shake well.  Refrigerate until ready to serve.

    To serve, arrange chilled asparagus on a pretty platter and drizzle vinaigrette over the top of the asparagus.