Trim tough ends off asparagus.
Cook until just tender in a saucepan of boiling salted water.
Drain and place on serving dish.
Shake or whisk the dressing ingredients together and pour over asparagus.
Serve hot or cold.
Ingredients:
20 fresh asparagus spears
2 tablespoons grainy mustard
1 tablespoon white wine vinegar
1 teaspoon caster sugar
1/4 cup light olive oil ( or canola)
salt
freshly ground black pepper
Steps/Methods:
Trim tough ends off asparagus.
Cook until just tender in a saucepan of boiling salted water.
Drain and place on serving dish.
Shake or whisk the dressing ingredients together and pour over asparagus.
Serve hot or cold.
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