1 bunch thin asparagus ……………………………….1 tsp. lemon juice
1 TB balsamic vinegar………………………………….2 tsp. Dijon mustard
1 tsp. crushed or minced garlic………………………2 TB extra-virgin olive oil
about 6-8 leaves of fresh basil, minced (or 1 tsp. dry basil leaves)
1 tsp. Kosher salt………………………………………..1/2 tsp. black pepper
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Trim the woody ends off the asparagus (can use a vegetable peeler to get to the green underneath, if you want) and cut into 1” pieces. Put the asparagus into a microwaveable dish with about 1/4” water ~ cover and microwave for about 3 minutes. Then drain the asparagus into a colander and run cold water over it to stop the cooking process. Let it drain in the colander while you make the dressing.
In a small bowl, whisk together the garlic, vinegar, mustard, lemon juice, salt and pepper. While whisking, drizzle in the olive oil.
Put the asparagus and basil in a bowl with the dressing and toss to coat. Serve cold or at room temperature.
NOTE: This is a good salad to leave out on a buffet table, or take on a picnic since there’s nothing in there that will go bad.