Chilled Asparagus In Mustard Vinaigrette Recipe

• 20 med. asparagus stalks, trimmed
• 1 tbsp. minced shallot
• 2 tbsp. balsamic vinegar
• 2 tbsp. grainy Dijon mustard (must be grainy)
• 3 tbsp. safflower oil
• 4 lg. fresh basil leaves, sliced into thin strips (or possibly 1/2 teaspoon dry basil)

1. To cook asparagus: Pour 1" water into large skillet and bring to boil.
2. Line up asparagus with tips facing same direction and stalks over center of burner.
3. Cook till tender but crisp, about 5 min.
4. Drain and rinse quickly with cold water to preserve color.
5. When cooled, dry on paper towels and chill.
6. Serve chilled.
7. To make vinaigrette: In small bowl, mix minced shallot and vinegar.
8. Let steep 15 min.
9. Stir in mustard.
10. Pour in oil in slow, thin stream, whisking rapidly.
11. Add in basil.
12. To serve: Arrange asparagus on individual plates or possibly serving dish.
13. Whisk vinaigrette again and pour over stalks.
14. Serves 4.
15. NOTE: The vinaigrette also makes excellent salad dressing.

stalks, shallot, balsamic vinegar, must, safflower oil, fresh basil

Taken from cookeatshare.com/recipes/chilled-asparagus-in-mustard-vinaigrette-53499 (may not work)