Asparagus with Mustard-herb Vinaigrette

  • 1 bunch asparagus spears
  • 2 Tbps white balsamic vinegar
  • 1 tsp Dijon mustard
  • 1 tsp chives
  • 1 tsp parsley
  • 1 tsp tarragon
  • 1 tsp shallots
  • 1 garlic cloves, minced
  • 1/4-cup olive oil
  • 1/2 tsp honey
  • sea salt
  • ground pepper

Snap the ends off and place asparagus in salted, boiling water to blanch 1-2 minutes. Remove, drain, and place into a bowl of ice water to stop the cooking process. Remove from the ice bath and refrigerate. In a small bowl, combine vinegar, mustard, herbs, shallots, and garlic. Whisk in the oil and honey until well blended. Add salt, honey, and pepper to taste. Place chilled asparagus on a serving plate and drizzle with vinaigrette.