|
1. Roughly chop the asparagus spears.
2. In small bowl, combine 1/4 cup canola oil and sesame oil and mix.
3. In a blender, combine the chopped asparagus, the mustard, and the lemon juice.
4. Blend, slowly adding the mixed oils.
5. Season the asparagus vinaigrette with salt and pepper to taste.
|
