How to cook asparagus

Asparagus is in season and many posters ask how to cook asparagus. Here's a link that covers all the basics.

This champagne vinaigrette from Emeril is good in the summer for salads with steamed asparagus, avocado, tomato and boiled egg.

1/4 cup champagne vinegar
1 tablespoon honey
2 teaspoons minced shallots
1/2 teaspoon Dijon mustard
1/4 teaspoon minced garlic
1/2 cup extra-virgin olive oil
Salt and fresh ground black pepper

Directions
In a blender, combine the champagne vinegar, honey, shallots, mustard and garlic. Puree until smooth, 10 to 15 seconds. While continuing to blend, slowly drizzle the olive oil into the blender through the opening in the lid until the dressing is smooth and emulsified. Season with salt and pepper to taste and transfer to a clean, non-reactive container with a lid. Set aside until ready to use, or store in the refrigerator for up to 1 week.