Summer Asparagus Salad
2 bundles fresh asparagus, washed and trimmed
1tsp dijon mustard
2tsp orange juice
1 clove garlic, pressed (or 1/2tsp garlic powder if you are incredibly lazy, as I was)
2tsp brown sugar or honey
dash of salt
large bowl of ice water
1. Place mustard, orange juice, garlic and sugar or honey in a small bowl and whisk together. Slowly drizzle in EVOO, whisking constantly until the dressing has entirely emulsified and become thicker and slightly creamy. Taste. Add salt if necessary.
2. In a medium pot of boiling water, blanche asparagus for approximately 2 minutes. Immediately plunge asparagus into bowl of ice water.
3. With asparagus still cooling, plate rest of meal. Place cooled asparagus on plate and spoon dressing over top.
I didn't think to take a picture, so here's a picture of Bubby from yesterday afternoon: