Recipe

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• 1 lb asparagus
• 1 tbsp salt
• 1 medium lemon , juice of, divided
• 1 tbsp capers, drained and chopped
• 2 tsp dijon mustard
• 1 tsp sugar
• 1/2 tsp black pepper
• 3 tbsp olive oil

• 1 Trim ends of asparagus and place spears in a large skillet.
• 2 Cover asparagus with water and add salt and 1 Tbsp lemon juice.
• 3 Bring to a boil, then reduce heat to simmer about 7 minutes until crisp-tender.
• 4 Remove from heat and run under cold water to stop cooking.
• 5 Prepare vinaigrette:.
• 6 Combine remaining lemon juice, capers, mustard, sugar, and pepper. (Capers may be chopped or left whole, it's up to you. I usually chop them up a little.).
• 7 Slowly drizzle in oil while whisking rapidly, allowing vinaigrette to thicken slightly.
• 8 Toss asparagus with vinaigrette and serve.
• 9 May be refrigerated and served within a couple hours, or served warm immediately.