Asparagus Week: Asparagus With French Vinaigrette


Modified from Jamie O.  The short version:  Steam the asparagus (3-4 minutes).  Shake together in a jar: 1 T mustard, 3 T evoo, 1 T white wine vinegar, 1 T white wine, a little salt, a little pepper, some chervil.  Pour vinaigrette over asparagus. 

Jamie's vinaigrette was a titch vinegary for me, so I dumped my jar into a pan and reduced it all a little bit.  The yumminess remained without the overpowering acidity.  Delish!