Cold Lemon Asparagus - cooking recipe

Ingredients

12 to 16 asparagus spears (preferably thin stalks)
1/3 c. olive oil
juice of 1 whole lemon
1/2 tsp. Dijon mustard
1/2 tsp. honey
salt and freshly ground white pepper

Preparation

Wash and break off the woody base of the asparagus.
Tie into a bundle and steam upright in 1 1/2-inches of water.
Cook 5 to 8 minutes or until bright green and crunchy, not limp.
Rinse under cold water and drain.
Whisk the oil, lemon juice, mustard and honey in a bowl until emulsified.
Add salt and pepper.
Drizzle over the cold asparagus spears just before serving.