This is my favorite recipe for spring. It's absolutely delicious!
24 baby asparagus spears
1/2 cup chopped shallots
1/4 cup tablespoons rice vinegar
1 1/2 teaspoons Dijon mustard
3/4 cup olive oil tablespoons olive oil
salt and freshly ground pepper, to taste
Whisk shallots, rice vinegar and Dijon mustard in small bowl to blend. Gradually whisk in oil. Season vinaigrette to taste.
Remove stalky ends from asparagus by snapping off the bottom 1-2 inches. In a plastic bag, combine asparagus and vinaigrette together. Allow asparagus to marinate over night in refrigerator. Serve as a cold side dish.
*NOTE: If using larger asparagus, split in half and peel outer skin.