20 med. asparagus stalks, trimmed
1 tbsp. chopped shallot
2 tbsp. balsamic vinegar
2 tbsp. grainy Dijon mustard (must be grainy)
3 tbsp. safflower oil
4 lg. fresh basil leaves, sliced into thin strips (or 1/2 tsp. dried basil)

To cook asparagus: Pour 1" water into large skillet and bring to boil. Line up asparagus with tips facing same direction and stalks over center of burner. Cook until tender but crisp, about 5 minutes. Drain and rinse quickly with cool water to preserve color. When cooled, dry on paper towels and refrigerate. Serve chilled.

To make vinaigrette: In small bowl, mix chopped shallot and vinegar. Let steep 15 minutes. Stir in mustard. Pour in oil in slow, thin stream, whisking rapidly. Add basil.

To serve: Arrange asparagus on individual plates or serving dish. Whisk vinaigrette again and pour over stalks. Serves 4.

NOTE: The vinaigrette also makes excellent salad dressing.