Love the vinaigrette and toasted almond combo!
Source: Everyday Food magazine, June 2008
coarse sea salt
2 bunches asparagus (about 2 lbs. total), tough ends removed
1 T. Dijon mustard
1 T. fresh lemon juice
1 T. heavy cream
1/4 c. olive oil
1/4 c. sliced almonds, toasted
Set a steamer basket in a large saucepan. Fill with enough salted water to come just below basket; bring to a boil. Prepare a large bowl of ice water; set aside.
Place asparagus in basket. Cover, and steam until crisp-tender, 4-6 min. Transfer asparagus to ice water to stop cooking; let stand until cool. Drain well, and pat dry with paper towels. Season with salt and pepper.
In a small bowl, whisk together mustard, lemon juice, and cream. Whisking constantly, add oil in a steady stream; whisk until combined. (To store, refrigerate asparagus and vinaigrette separately, up to 1 day.) Arrange asparagus on a platter, top with vinaigrette and toasted almonds, and serve.