I Guess Asparagus

This is a recipe from the book, Jaime's Food Revolution by Jaime Oliver

DRESSED ASPARAGUS

• 1 pound of asparagus
• 1 teaspoon of salt
• 3 tablespoons of olive oil
• 1 teaspoon of Dijon mustard
• 1 tablespoon of red wine vinegar
• Pinch of chopped parsley
• Pinch of salt and pepper

Put a saucepan of water on to boil.  Add asparagus and bend the base of each stalk to click the wood ends off.  Add the salt to the sauce pan and asparagus.  Boil for approximately 2 minutes.  In a bowl add olive oil Dijon mustard, red wine vinegar, chopped parsley, and a pinch of salt and pepper.  Whisk together.  Drain asparagus and place on a serving dish.  Drizzle the vinaigrette over the asparagus and serve.