Ingredients:

  • 1 lb medium thickness Asparagus (trimmed of woody ends)
  • 1 Tbsp Coarse Sea Salt (for blanching water)
  • 4 cups Ice Cubes (for ice bath)
  • 6 Tbsp Extra Virgin Olive Oil (high-quality)
  • 2 Tbsp White Wine Vinegar
  • 1 tsp Dijon Mustard
  • 1 tsp Finely Minced Shallot (optional)
  • 1/4 tsp Fine Sea Salt (to taste)
  • 1/8 tsp Freshly Ground Black Pepper (to taste)

Instructions:

  1. Prepare the Asparagus and Bath: Trim the bottom woody ends of the asparagus spears. Fill a large bowl with ice water (the ice bath). Bring the stockpot of salted water to a rolling boil.
  2. Blanch the Asparagus: Carefully immerse the trimmed asparagus into the boiling water. Cook for 3 to 5 minutes, depending on thickness, until the spears are vibrant green and crisp-tender (al dente).
  3. Shock and Chill: Immediately transfer the cooked asparagus using a slotted spoon or tongs directly into the ice bath. This halts the cooking process and preserves the bright green color. Allow to cool completely (about 5 minutes), then drain well and pat dry.
  4. Emulsify the Vinaigrette: In the small bowl, combine the white wine vinegar, Dijon mustard, minced shallot (if using), salt, and pepper. Whisk vigorously.
  5. Drizzle and Whisk: While continuously whisking, slowly drizzle the olive oil into the acid mixture. Continue whisking until the mixture thickens slightly and emulsifies into a creamy, homogeneous dressing.
  6. Dress and Serve: Place the chilled, dried asparagus on a serving platter. Drizzle the Dijon Vinaigrette generously over the spears just before serving.