Purple Reign; Asparagus With Violet Mustard Vinaigrette

• 1 bunch of asparagus, approximately a pound (ideally you will use either purple or white if only for presentation).
• 1/2 cup really good olive oil, it matters.
• 1/4 cup Spanish jerez vinegar. That matters too.
• 1 tablespoon moutarde violette
• Salt and pepper
• About 1/4 cup marcona almonds lightly chopped (optional, but really good).

1. Trim the asparagus stems to your preference, and the size of your pan. Simmer them in salted water for about 8 minutes or just until tender.
2. Meanwhile whisk together your oil, vinegar, mustard , salt and pepper.
3. The other meanwhile, toast the almond pieces in a dry skillet just long enough to pick up some color.
4. To plate, arrange your asparagus stems and drizzle the dressing over them. If using top with a spoonful of almonds. ItaTMs also nice to have some crunchy warm bread on the side which you might like to dip into the purple reign on your plate.

will, really good olive oil, spanish jerez vinegar, moutarde violette, salt

Taken from food52.com/recipes/21792-purple-reign-asparagus-with-violet-mustard-vinaigrette (may not work)