Soy and mustard mixed up resulting in a wasabi-like asian flavor makes this asparagus salad very unique!
- 1 teaspoon ground mustard
- 1 teaspoon extravirgin olive oil
- 1 large pasteurized egg yolk
- 1 teaspoon fresh lemon juice
- 1 teaspoon soy sauce
- 1 pound asparagus spears, steamed and chilled
- Combine first 3 ingredients, stirring with a whisk. Stir in juice and soy sauce. Drizzle dressing over asparagus, and toss gently to coat. Serve immediately.