A great spring vegetable. Goes well with salmon.
½ cup water
2 lb thin asparagus
1 pinch salt
1 pinch black peper
1 Tbsp Dijon mustard
2 Tbsp cider vinegar
Wash asparagus. Trim off tough ends and discard.
Bring water to a simmer in a wide skillet.
Arrange asparagus spears inside, and sprinkle with salt and pepper. Cover.
Simmer 5-7 minutes until just tender, then remove.
Drain water. Whisk dressing ingredients together, then pour over warm asparagus. Toss gently to coat.