Food & Cooking Recipes Healthy Recipes Gluten-Free Recipes Asparagus with Mustardy Vinaigrette Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Photo: John Kernick Prep Time: 25 mins Total Time: 25 mins Servings: 8 Thick asparagus spears arranged in an egg shape are topped with paper-thin cutout carrot bunnies. Ingredients Coarse salt and freshly ground pepper 4 pounds jumbo asparagus, trimmed and bottoms peeled 1 large carrot, peeled and cut lengthwise into ⅛-inch strips ¼ cup champagne vinegar 1 tablespoon Dijon mustard 2 tablespoons whole-grain mustard ¾ cup extra-virgin olive oil Directions Prepare an ice-water bath. Bring a large pot of salted water to a boil. Add asparagus; blanch until tender, 3 to 4 minutes. Transfer to ice bath; let cool, then drain on a paper towel-lined plate. Use 1-inch cookie or aspic cutters to shape carrot strips, then add to pot and blanch until crisp-tender, 1 to 2 minutes. Transfer to ice bath and let cool; drain on plate. Whisk together vinegar and mustards; season with salt and pepper. Whisking continuously, add oil in a slow, steady stream. Transfer asparagus to platter. Garnish with carrot cutouts. Serve, with vinaigrette on side. Rate it Print