2 boxes frozen asparagus spears
2 tbsp. lemon juice
2 tbsp. white wine
2 tbsp. Dijon mustard
3 tbsp. olive oil
1/2 c. chopped parsley
4 shallots, chopped

Cook asparagus according to package directions. Drain and transfer to glass or ceramic dish. Whisk the lemon juice, wine and mustard together. Gradually whisk in olive oil. Sprinkle parsley and shallots over asparagus and pour dressing over all. Marinate in refrigerator several hours.