Asperges à la Moutarde (Asparagus with Mustard Sauce)

Ingredients:

• 1 bunch of asparagus, trimmed
• 2 tablespoons Dijon mustard
• 2 tablespoons white wine vinegar
• 1 teaspoon honey
• 1/4 cup olive oil
• 1 shallot, finely chopped
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Prepare Asparagus: Trim the tough ends off the asparagus. You can do this by bending the asparagus until it snaps naturally at the point where it becomes tender.
2. Cook Asparagus: Bring a large pot of salted water to a boil. Add the asparagus and cook for 3-5 minutes, depending on the thickness, until they are tender but still crisp. Immediately transfer the asparagus to a bowl of ice water to stop the cooking process and preserve the bright green color. Drain and pat dry.
3. Make Mustard Sauce: In a small bowl, whisk together the Dijon mustard, white wine vinegar, and honey. Gradually add the olive oil while continuing to whisk until the sauce is smooth and emulsified. Stir in the chopped shallot. Season with salt and pepper to taste.
4. Dress Asparagus: Arrange the cooked asparagus on a serving platter. Drizzle the mustard sauce over the asparagus.
5. Garnish: Sprinkle with chopped fresh parsley for garnish.

Serve: Serve immediately as a side dish.

Bon appétit!