5 lb. fresh asparagus (trimmed and peeled)
1/4 c. white wine vinegar
1 clove finely chopped garlic (if desired)
1/2 tsp. salt
1/2 c. olive oil
1 tbsp. Dijon Grey Poupon mustard
1/2 tsp. sugar
1/4 tsp. pepper

Fill pot 3/4 full with water. Bring to boiling. Add asparagus. Simmer 2 to 3 minutes until tender but crisp. Drain, rinse with cold water. Drain again. Arrange on platter. Combine olive oil, vinegar, mustard, garlic, sugar, salt and pepper in bowl. Mix well. Pour over asparagus. Refrigerate, covered for 1 to 2 hours. Serve cold.