• 1 bunch of asparagus
• 1 T. dijon mustard
• 1 T. fresh lemon juice
• 1 small garlic clove, minced
• 1 T. fresh basil leaves, cut into thin strips
• 1 t. fresh thyme leaves, minced
• 1 T. freshly chopped parsley
• 1/3 cup red wine vinegar
• 1/4 cup canola oil
• 1/4 cup olive oil
• dash of tabasco
• salt & pepper, to taste

Cut the tough base portion of the asparagus spears off and discard. Cook the asparagus in boiling salted water until crisp-tender. Drain the asparagus and place them in a large bowl. Toss with the vinaigrette. Serve warm or cold.

For the Vinaigrette: Place the mustard, lemon juice, garlic, basil, thyme, parsley and vinegar in a mixing bowl. Slowly add the oils, whisking constantly to form the dressing. Season to taste with tabasco, salt and pepper.