Asparagus Salad with Soy-Mustard Dressing

1. 1

   Bring a large pot of water to a boil and add salt.

2. 2

   Cook the asparagus just until tender, about 2 minutes for thin spears, up to 4 or 5 for thicker ones.

3. 3

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

4. 4

   Drain again and set aside.

5. 5

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

6. 6

   Bring to room temperature before serving.)

7. 7

   Whisk together the mustard, egg yolks, soy sauce, and lemon juice until well combined and smooth.

8. 8

   Toss with the asparagus and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.