Asparagus With Lemon Caper Vinaigrette - cooking recipe

Ingredients

1 lb asparagus
1 tablespoon salt
1 medium lemon, juice of, divided
1 tablespoon capers, drained and chopped
2 teaspoons Dijon mustard
1 teaspoon sugar
1/2 teaspoon black pepper
3 tablespoons olive oil

Preparation

Trim ends of asparagus and place spears in a large skillet.
Cover asparagus with water and add salt and 1 Tbsp lemon juice.
Bring to a boil, then reduce heat to simmer about 7 minutes until crisp-tender.
Remove from heat and run under cold water to stop cooking.
Prepare vinaigrette:
Combine remaining lemon juice, capers, mustard, sugar, and pepper. (Capers may be chopped or left whole, it's up to you. I usually chop them up a little.).
Slowly drizzle in oil while whisking rapidly, allowing vinaigrette to thicken slightly.
Toss asparagus with vinaigrette and serve.
May be refrigerated and served within a couple hours, or served warm immediately.