Asparagus with Lemon Vinaigrette

Adapted from Melissa D'Arabian

In an attempt to eat healthy, I've been trying to cook vegetables with each entree (meat/seafood, etc.). Asparagus is so easy and fast - how can you not love it? I really enjoyed this vinaigrette and would easily use it on a salad as well. It's a little tart, but I love tart :)

Ingredients:

• 3/4 pound fresh asparagus, woody stems removed
• Kosher salt and freshly ground black pepper
• 1 tablepoon Dijon mustard
• 1 lemon, juiced
• 2 tablespoons olive oil
• Kosher salt and freshly ground black pepper

Directions:
Bring a skillet filled half full with salted water to boil. Dump in asparagus all at once. When water returns to the boil, cook asparagus until crisp-tender, about 1 to 3 minutes, depending on size. While this is cooking, mix together the mustard, lemon, and olive oil. Drain the asparagus and top with salt and pepper. Pour the vinaigrette over the asparagus.