Parmesan Asparagus Spears

1 tbsp balsamic vinegar
1 tsp olive oil
1 tsp Dijon mustard
1 tsp salt
2 1/2 lbs asparagus spears
2 tbsp grated or shaved parmesan cheese

Stir together vinegar, oil, mustard in a large bowl. Set aside while cooking asparagus.

Heat 2 inches of water and half the salt to boiling in a large, deep skillet.

Break or slice off the lower stems of the asparagus spears. Rinse and place half the spears in the boiling water. Cover and cook 5 - 6 minutes, or just until tender crisp.

Transfer asparagus to the bowl with the vinegar mixture.

Duplicate process with remaining asparagus.

Toss gently until spears are evenly coated.

Place asparagus on serving plate. Sprinkle evenly with cheese.

Makes 8 servings
Source: California Asparagus Commission