Asparagus Salad with Soy-Mustard Dressing

1. 1

   Bring a large pot of salted water to a boil.

2. 2

   Cook asparagus just until bright green but tender, up to 4 or 5 minutes for thicker spears.

3. 3

   Drain and immediately rinse with cold water (or, better still, plunge into ice water).

4. 4

   Drain again and set aside.

5. 5

   (You can wrap asparagus and refrigerate for up to a day at this point.

6. 6

   Bring to room temperature before serving.)

7. 7

   Whisk together mustard, egg yolks, soy sauce, lemon juice and just enough olive oil (start with a tablespoon) to make a smooth dressing.

8. 8

   Toss with asparagus and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.