Asparagus with Mustard Dressing and Capers

This dish tastes yummy both room temperature and cold. I also sometimes use the last eight ingredients of this recipe for mixed green salads sprinkled with the lemon zest and capers because it tastes yummy too

Ingredients:

• 1 lb. asparagus, trimmed
• 2 hard boiled egg "yolks"
• 1 tsp. Dijon mustard
• 1 medium lemon, zested and juiced
• 1 Tbsp. white wine vinegar
• 1/2 tsp. paprika
• salt and pepper to taste
• 1/4 cup olive oil
• 1 Tbsp. capers

Directions:

Bring a medium pot to boil, add the asparagus and boil until just tender, about 2 to 3 minutes. Drain and set aside.

Meanwhile, place the egg yolks in a small bowl and mash them with a fork until there are no clumps. Add the mustard, lemon juice, vinegar, paprika, salt and pepper, and whisk until smooth. Drizzle in the olive oil, while whisking, to make a creamy dressing.

Place the asparagus on serving plate(s) and sprinkle the lemon zest and capers over the asparagus. Drizzle with the dressing and serve.

By Deeli from Richland, WA