Parmesan Asparagus Spears - balsamic vinegar

Method

• Stir together vinegar, oil and mustard in a large bowl.
• Set aside while cooking asparagus.
• Heat 2-inches water and half the salt to boiling in a large, deep skillet.
• Break or slice off the tough lower stems of the asparagus spears.
• Rinse and place half the spears in the boiling water.
• Cover and cook 5 to 6 minutes, or just until tender crisp.
• Transfer asparagus with tongs or a slotted spatula to the bowl with the vinegar mixture.
• In fresh boiling water, cook remaining asparagus with the rest of the salt.
• Transfer to the bowl with the vinegar mixture.
• Toss gently until spears are evenly coated.
• Place asparagus on a serving plate.
• Sprinkle evenly with cheese.