Asparagus Salad With Fresh Shallots

This salad can be made ahead of time; refrigerated and served cold. This recipe is from domino magazine. It is delicious and elegant.

Place water in the bottom of a steamer pot , and bring to a boil.

Set asparagus inside the steamer insert and cook , covered , for 4-6 minutes , until asparagus is tender but still maintains its shape.

Meanwhile , in a small bowl , whisk together mustard and vinegar.

Add the olive oil in a very thin stream , whisking constantly , until a thick emulsion forms.

Place asparagus on a platter , drizzzle with dressing , and top with shallots and pepper.

Enjoy !.

asparagus, dijon mustard, red wine vinegar, olive oil, shallot, fresh ground pepper