ASPARAGUS SALAD

3 tbsps heavy cream
l/4 cup white wine v inegar
l tbsps. Dijon mustard
l tbsp. minced shallot
Pinch of sugar
2 tsps. fresh lemon juice
3/4 cup olive oil
In a blender or processor blend the cream, vinegar, mustard,shallot,
sugar & lemon juice until the mixture is combined well, with the
motor running add the oil in a stream and blend the vinigrette
until it is emulsified. Add s & p to taste and serve over
asparagus.
Makes about l-l/3 cups. – l-l/2 lbs. asparagus -4-6 Servings