1T Dijon mustard
3T red wine vinegar
¼ cup olive oil
2 bunches (2pounds) asparagus, ends trimmed off
1 12-oz bag frozen artichokes heart, thawed
¼ cup lightly chopped toasted hazelnuts
salt & pepper
1. In a small bowl, whisk the mustard and vinegar until combined.
2. Slowly add the olive oil drop by drop until it starts to emulsify. Once the sauce has thickened, you can increase adding the olive oil. Season with salt and pepper. Set aside.
3. In large sauté pan with a lid over medium heat, add the asparagus and artichokes. Cover with ½ cup of water. Place the lid on and cook for 4-7 minutes until the vegetable are cooked, but still have a crunch to them.
4. Remove from the heat, drain off the water. Return to the pan toss with the dressing. Season with salt and pepper.
5. Place on a platter. Sprinkle on chopped hazelnuts.
6. Serve immediately with a sprinkle of fleur de sel.
TIPS & TRICKS
• You can use other vinegars: champagne, apple cider or lemon juice.
• I like to use medium-size asparagus (similar is size to a pen), but you can use pencil thin or thicker, if you prefer. Cooking time will vary.
• You may serve this dish cold, like a salad, or warm. Just toss with the dressing at the last moment since the vinaigrette will change the color of the vegetables.