1 lb. asparagus
Pinch salt
1 shallot, finely chopped
1 tbsp. red wine vinegar or balsamic vinegar
1 tsp. lemon juice
1/2 tsp. Dijon style mustard
Salt and pepper
3 tbsp. olive oil

Bring 2 inches of water to a boil in a skillet large enough to lay asparagus flat. Add a pinch of salt. Wash asparagus in cold water. Break off the tough base of each. Remove scales if they are large or sandy. Place spears in the boiling water. Quickly return water to a boil, then uncover and gently simmer. Cook for 5-7 minutes. Do not overcook. Asparagus should be slightly crisp. Drain. Place in an oval dish to marinate.

Chop the shallot. Put in a small bowl. Add and stir the vinegar, lemon juice, mustard, salt and pepper. Whisk in olive oil. Pour over warm asparagus. Allow to marinate at room temperature until cool; then refrigerate until serving. Return to room temperature before serving. Serve on individual salad plates, spooning vinaigrette and shallots over each serving or lay spears on a white oval platter and top with marinade.