Asparagus Salad with Lemon Vinaigrette

Ingredients:

- 1 tablespoon salt

- 3 pounds asparagus, woody ends trimmed

- finely grated zest of 1 lemon
- 3 tablespoons fresh lemon juice, strained
- 1 teaspoon Dijon mustard
- 1/2 teaspoon granulated sugar
- 1/2 teaspoon kosher or coarse salt
- 1/4 teaspoon freshly ground black pepper

- 2/3 cup mild olive oil

- 1 tablespoon chopped fresh chives

Directions:

Fill a wide 6- to 8-quart saucepan about one-third full of water. Add the salt and bring to a boil. Add the asparagus, return to a boil, then reduce the heat to low and simmer just until tender, 3-4 minutes for thin stalks and up to 7 minutes for thick stalks. Drain.

In a medium bowl, whisk together the lemon zest, lemon juice, mustard, sugar, salt, and pepper. Add the olive oil in a very thin, steady stream, whisking vigorously as the oil is added. Continue to whisk until all the oil is added and the mixture has thickened a bit.

Drizzle the vinaigrette over the asparagus. Sprinkle with chopped chives.

The asparagus can be cooked up to a day ahead and refrigerated. The vinaigrette can be made up to 3 days ahead and refrigerated separately. Bring both to room temperature before serving.