Asparagus with Lemon Grass & Shallot Vinaigrette

• 1 1/2 pounds asparagus
• 13 cup olive oil
• 1/4 cup vegetable oil
• 3 1/2 tablespoons red wine vinegar
• 1 x salt
• 1 x black pepper
• 1 tablespoon dijon mustard
• 2 tablespoons shallots minced
• 1 tablespoon lemongrass minced

1. Peel the asparagus if necessary and cook the stalks in lightly salted water for 4 to 8 minutes, depending on the thickness, or until fork tender but still firm.
2. Drain under cold water and set the stalks aside in serving dish.
3. Combine the remaining ingredients and whisk them vigorously.
4. Taste for seasoning and add more vinegar or salt and pepper if needed.
5. Pour the dressing over the asparagus and let it rest for at least 15 minutes before serving.
6. Serve at room temperature.

asparagus, olive oil, vegetable oil, red wine vinegar, salt, black pepper, mustard, shallots

Taken from recipeland.com/recipe/v/asparagus-lemon-grass-amp-shall-3513 (may not work)