Barely-Cooked Asparagus with Lemon-Mustard Vinaigrette

Ingredients

• 1 1/2 lb. fresh asparagus stalks, ends trimmed and cut into two pieces
• 2 quarts water + 1 tsp. salt to cook asparagus
• 2 T fresh-squeezed lemon juice, or slightly less if you're not that into lemon
• 1 tsp. Dijon mustard
• Salt and fresh ground black pepper to taste
• 3 T extra-virgin olive oil

Directions

1. Add 2 quarts of water to a large pot, stir in 1 tsp. salt, and set it over high heat until it boils.
2. Take one asparagus stalk and bend it until the tough end naturally snaps away. Use that as your guide for trimming the rest, slicing the ends on a diagonal, then cut each stalk once more so you have two pieces, each about 3-4 inches long.
3. In a small glass measuring cup or a small bowl, combine the lemon juice, Dijon mustard, salt, and fresh ground black pepper. Whisk in the olive oil until the vinaigrette comes together.
4. Add the prepared asparagus to the boiling water, give it a stir, and cook for 2-3 minutes. Set a timer so it does not go past that point; you’re looking for asparagus that is just tender but still crisp.
5. Pour the asparagus into a colander in the sink and leave it there for 1-2 minutes, letting the excess water drain away.
6. Spread paper towels over a large cutting board, transfer the asparagus onto them, and gently blot it dry.
7. Place the asparagus pieces on a serving platter, spoon the lemon-Dijon vinaigrette over the top, and serve.