12 spears asparagus
3 tablespoons olive oil
1 tablespoon lemon juice (about 1/2 lemon)
1 teaspoon Dijon mustard
fine sea salt
freshly ground black pepper
Using a vegetable peeler, carefully shave asparagus on a flat work surface, moving from end to tip. Add to a mixing bowl.
In a small bowl or measuring cup, whisk together olive oil, lemon juice and Dijon mustard until emulsified. Season with salt and pepper. Pour over asparagus and toss gently. Serve immediately.
- Recipe courtesy of Joseph Erdos