Ode to Asparagus Salad

Ode to Asparagus Salad
(serves 4)

juice of 1 lemon
3.5 tsp salt
1 Tbsp Dijon mustard
32 asparagus spears, mixed colours or just white, trimmed
1 Tbsp sherry vinegar
1/4 cup evoo
2 Tbsp chopped parsley
2 Tbsp minced shallots
2 Tbsp diced chives

Prepare a holding bowl with two quarts of water and the lemon juice. Set aside. Fill a large saucepan 3/4 full with water and bring to the boil. Add 3 teaspoons of salt. Place spears in the holding bowl as they are trimmed. When ready blanch the white asparagus for 12-15 minutes. Blanch the green or purple varietals for 5-6 minutes, until soft. Drain well, patting dry if needed. Toss with the vinaigrette and serve.