Add this is to disable dropcap in article body text
The Ingredients:
- 2 bunches thick asparagus, ends trimmed
- 1 tsp. Dijon mustard
- zest of 2 lemons
- 1 tsp. red-wine vinegar
- 3 tbsp. olive oil
- 1 small shallot, thinly sliced
- freshly ground black pepper
Place water in the bottom of a steamer pot, and bring to a boil. Set asparagus inside the steamer insert and cook, covered, for 4 to 6 minutes, until asparagus is tender but still maintains its shape. Meanwhile, in a small bowl, whisk together mustard and vinegar. Add the olive oil in a very thin stream, whisking constantly, until a thick emulsion forms. Place asparagus on a platter, drizzle with dressing, and top with shallots and pepper. (This can be made ahead of time; refrigerate and serve cold.)
