Ingredients for 4 servings:
1. 1 tablespoon fresh lemon juice
2. 1 tablespoon Dijon mustard
3. 3 tablespoons olive oil
4. 1/4 teaspoon kosher salt
5. 1/8 teaspoon black pepper
6. 1 1/2 lbs asparagus
7. 1 shallot, thinly sliced
Directions:
1. In a large bowl, whisk together all ingredients except for asparagus and thinly sliced shallot. Set aside.
2. Bring a large pot of generously salted water to a boil.
3. Cook whole, trimmed asparagus spears until fork-tender, about 4 minutes; drain.
4. Add asparagus to the bowl, along with 1 thinly sliced shallot. Toss to coat.