Asparagus Salad with Soy-Mustard Dressing

Name: Asparagus Salad with Soy-Mustard Dressing
Yield: makes 4 servings
Ingredients: Salt to taste; 1 pound asparagus, trimmed and peeled if necessary; 1 tablespoon dry mustard, dissolved in 1 tablespoon water; 2 egg yolks; 1 tablespoon soy sauce; 1 tablespoon fresh lemon juice

December 14, 2011

Think of asparagus with mayonnaise but with a very sharp (and relatively low-fat) twist. As in most recipes for poached asparagus, thick spears are best; they retain some of their crispness while becoming tender. Those that weigh an ounce or more each—that is, eight to sixteen per pound—are the best. Their only disadvantage is that they must be peeled before cooking to remove the relatively tough skin. Fortunately, it’s an easy job, with either a vegetable peeler or a paring knife.

Recipe notes

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