Vinaigrette for asparagus 1 clove of garlic, minced 1 teaspoon dijon mustard 2 tablespoons white wine vinegar 1/4 cup extra virgin olive oil 1/2 teaspoon sea salt ground pepper to taste Whisk garlic, mustard, vinegar, salt and pepper together well. Slowly whisk in oil until well emulsified.Drizzle over the bottom end of the pile of asparagus leaving the tips clean.Allow to sit at room temperature for 1 hour. Serve immediately or cover and refrigerate until ready