Asparagus with Shallot-Sherry Vinaigrette

Rinse asparagus and snap off ends at the woody part.

In a shallow saute pan, add asparagus and water to cover with enough salt that the water tastes like the sea. Bring to a boil.

Boil for about 3-5 minutes depending on asparagus thickness, just until cooked but still slightly crispy to the bite.

Remove from hot water with tongs to a bowl of ice water to cool. Drain once cooled.

Meanwhile, mix mustard, vinegar, shallots, salt and pepper. Whisk in oil until dressing is combined.

In a serving dish, pour dressing over asparagus and allow to marinate until service.