Asparagus with Shallots Vinaigrette

If the asparagus are reed slender, it is not necessary to peel or scrape them. If they are medium size or larger, peel or scrape them.

Put asparagus in a wide skillet and add water to cover and salt to taste. Bring to a boil. Let cook 30 seconds to five minutes, depending on the size of the asparagus and how crisp you wish them to remain. Preferably, they should be crisp-tender, not limp. Drain immediately.

Put the mustard, salt, pepper, shallots and vinegar in a mixing bowl. Beat vigorously with a wire whisk while gradually adding the oil.

Pour the mixture into a saucepan and heat gently, stirring with the whisk, until the sauce is lukewarm. Do not let it come to a simmer.

Spoon the warm sauce over the asparagus and serve.