Maple-Balsamic Vinaigrette

2 tbsp extra-virgin olive oil
2 tbsp balsamic vinegar
2 tsp pure maple syrup
2 tsp whole-grain mustard
Salt & freshly ground black pepper to taste

In a small bowl or a jar with a tight-fitting lid, combine oil, vinegar, maple syrup and mustard; whisk or shake until well blended. Season with salt and pepper.

The sauce can be made 3 days in advance; store, covered, in the refrigerator.

Pour the dressing over room-temperature asparagus and sprinkle with additional black pepper, if desired.

Makes about 1/3 cup
rec.food.recipes/Albert & Lita Lotzkar/1998