Asparagus Salad With Mustardy Dressing - cooking recipe

Ingredients

1 lb. slender asparagus spears
1/2 c. olive oil or salad oil
1/4 c. white wine vinegar
1 Tbsp. Dijon-style mustard
1/4 tsp. pepper
1 c. finely diced, cured ham
2 Tbsp. sliced green onion

Preparation

Snap or cut off tough ends of asparagus spears.
If desired, peel stalks.
Bring 1-inch of water to a boil in a frying pan. Add asparagus in an even layer.
Cook until spears are a bright green and are tender-crisp when pierced, 4 minutes (1 or 2 minutes if peeled).
Lift out asparagus; drain briefly.
Arrange spears on a serving plate.
Cover and chill at least 30 minutes.