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Combine vinegar, mustard, pepper and salt in a blender or food processor. Cover and blend or process until combined. With the blender or processor running, slowly add oils in a thin, steady stream. Continue blending or processing until mixture is thick. Transfer to a covered container and refrigerate up to 4 hours.
Snap off and discard woody bases from asparagus. If desired, remove tips and strings from peas. Bring 1 inch of lightly salted water to boiling in a large, deep skillet; add asparagus. Reduce heat and simmer, uncovered, about 4 minutes or until crisp-tender. Using tongs, transfer asparagus to a large bowl of ice water to cool quickly. Add peas to simmering water and cook about 2 minutes or until crisp-tender. Drain and transfer to ice water.
To serve, transfer sauce to a serving bowl on a platter. Drain asparagus and peas and arrange around sauce bowl.