Mustard Vinaigrette Asparagus Salad is a must for asparagus lovers, chopped or not, dipped or not, this roasted cold spring appetizer is so good!
Steam or boil the asparagus until tender, about 4 minutes. OR Heat 1-3 tablespoons oil in a large skillet over medium heat. Add asparagus, and season with salt and pepper. Reduce heat to medium low. Cook, stirring frequently, until asparagus are just tender, 10 to 12 minutes. (If the spears begin to brown, reduce heat to low.)
Run cold water over top of the asparagus to stop the cooking process.
Drain and dry.
Place on a flat serving tray and refrigerate.
In a medium sized bowl whisk together onion, mustard, salt, pepper and vinegar.
Slowly whisk in oil.
When combined add and blend in lemon juice.
When ready to serve drizzle dressing over top of the asparagus. Enjoy!