Easy Blanched Asparagus with Maple Dijon Vinaigrette

Bring a large pot of salted water to a boil.

Break the spears off the top of the asparagus and place into the water once it has boiled. Boil for 2–3 minutes until the asparagus has turned bright green. Quickly transfer the asparagus into a large bowl of ice water, to halt cooking. Let sit for 10 minutes.

While asparagus cools, mix red wine vinegar, maple syrup, Dijon mustard, garlic, salt and pepper in a small bowl. Once mixed, slowly mix in olive oil.

Dump the ice water out of the bowl of asparagus and add in the Dijon dressing, tossing until well-combined. Devour!