Recipe - Asparagus With Lemon Grass And Shallot Vinaigrette

1 One half pound Asparagus stalks
1/3 cup Olive oil
One fourth cup Vegetable oil
3 One half tablespoon Red wine vinegar
Salt
Pepper
1 tablespoon Mustard, Dijon
2 tablespoon Shallots; minced
1 tablespoon Lemon grass; minced

Peel the asparagus if necessary and cook the stalks in lightly salted water
for 4 to 8 minutes, depending on the thickness, or until fork tender but
still firm. Drain under cold water and set the stalks aside in serving
dish. Combine the remaining ingredients and whisk them vigorously. Taste
for seasoning and add more vinegar or salt and pepper if needed. Pour the
dressing over the asparagus and let it rest for at least 15 minutes before
serving. Serve at room temperature.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdjaxxx.zip