24 fresh asparagus, washed
1 1/2 tsp. wine vinegar
1 1/2 tsp. Dijon mustard
1/4 c. vegetable oil
2 tsp. finely chopped green onions

Cut off woody ends of asparagus. Tie asparagus together and steam standing up just until tender. Place vinegar, mustard (and salt, if desired) in bowl and stir rapidly with wire whisk. Gradually add the oil, stirring constantly. Stir in green onions. Drain asparagus spears well while they are still hot. Arrange 6 spears on each of 4 serving dishes. Spoon sauce on the top of the asparagus, which should be lukewarm or at room temperature. Serves 4.