Serving Size: 6
1 bunch asparagus
1 tablespoon dijon mustard
1 tablespoon olive oil
3 tablespoons champagne vinegar
1 teaspoon herbes de provence
salt and pepper to taste
Trim and clean the asparagus.
Blanch the asparagus in boiling water until it is bright green.
Remove the asparagus from the pan and place it in an ice bath.
Whisk together the dressing and drizzle it over the cooled asparagus.