1 1/2 lb Asparagus stalks
1/3 c Olive oil
1/4 c Vegetable oil
3 1/2 tb Red wine vinegar
Salt
Pepper
1 tb Mustard, Dijon
2 tb Shallots; minced
1 tb Lemon grass; minced
Peel the asparagus if necessary and cook the stalks in lightly salted
water for 4 to 8 minutes, depending on the thickness, or until fork
tender but still firm. Drain under cold water and set the stalks aside
in serving dish. Combine the remaining ingredients and whisk them
vigorously. Taste for seasoning and add more vinegar or salt and pepper
if needed. Pour the dressing over the asparagus and let it rest for at
least 15 minutes before serving. Serve at room temperature.
