Asparagus steamed, with a vinaigrette is old school French cooking. Here I have added a few things to tart it up a bit. First I found this terrific purple colored French mustard, Moutarde Violette, through Zingermans. It takes its color from grape must. I've combined it with my favorite Spanish jerez vinegar. I have made this comment before but I prefer Spanish sherry vinegars way ahead of supermarket balsamic. The recipe is designed to yield enough dressing for four portions but if you keep to the ratio of oil to vinegar you can make more. As of now Zingerman€™s is the only source I know for the purple mustard, but depending on which urban local you inhabit you possibly will find it somewhere. Ordering on line from Mo at Zingermans the item code is p-vio. Buy some other stuff while you are there.

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