Chilled Asparagus With Mustard Herb Vinaigrette

Ingredients

• 2 pounds of asparagus
• 2 tablespoons white wine or cider vinegar
• 2 teaspoons Dijon mustard
• 1 teaspoon chopped flat-leaf parsley
• ½ teaspoon chopped tarragon leaves
• Salt and ground black pepper, to taste
• Dash onion powder
• Dash garlic powder
• ¼ cup extra-virgin olive oil

Instructions

1. Bring a large pot of salted water to a rolling boil. Meanwhile, trim the asparagus to remove the white, fibrous ends. Cut asparagus into 2-inch pieces on the diagonal.
2. Add asparagus to boiling water and cook until bright green and just tender, 4 to 5 minutes. Drain asparagus in a colander and rinse with cold water until cool.
3. In a bowl, whisk together vinegar, mustard, parsley, tarragon, salt, pepper, onion powder, and garlic powder until blended. Add oil to vinegar mixture in a thin stream, whisking constantly. Season with additional salt and pepper.
4. Toss chilled asparagus with vinaigrette.

Serves 8.