Asparagus with Mustard-Herb Vinaigrette

• 3 lb. asparagus spears
• 1/2 c. white wine vinegar
• 1 tbsp. Dijon mustard
• 1 tbsp. chives
• 1 tbsp. Parsley
• 1 tbsp. tarragon
• 2 tsp. shallots
• 1 tsp. garlic cloves
• 1 1/2 c. vegetable oil
• 1 tsp. salt
• 1 tsp. sugar
• 1 tsp. ground white pepper

1. Tie the asparagus together loosely in bundles of 4 or 5.
2. Place the bundles in salted boiling water and blanch until the asparagus are bright green and tender-crisp, 1 to 2 minutes.
3. Remove, drain, and place into a bowl of ice water to stop the cooking process.
4. Remove the asparagus from the ice bath and refrigerate until ready for use.
5. To prepare the Mustard-Herb Vinaigrette, combine the vinegar, mustard, herbs, shallots, and garlic in a large mixing bowl.
6. Gradually, whisk in the oil until well blended.
7. Adjust seasonings with salt, sugar, and pepper to taste.
8. Place the chilled asparagus in the vinaigrette and toss until well coated.
9. Keep chilled until ready for service.

white wine vinegar, mustard, chives, parsley, tarragon, shallots, garlic, vegetable oil, salt, sugar, ground white pepper

Taken from www.delish.com/recipefinder/asparagus-mustard-herb-vinaigrette-4557 (may not work)