|6 1/2||Tablespoon(T)||raspberry vinegar|
Fill a large wide frying pan or wok with water 4 inches deep and bring to a boil. Trim off the tough ends of the asparagus spears. If you like, remove the "scales" on the stems, using a vegetable peeler. Tie the asparagus spears into two bundles. Lower the bundles into the boiling water and cook for about 2 minutes, until just tender. Using a metal spatula, carefully remove the asparagus bundles from the frying pan or wok and immerse them in cold water to stop any further cooking. Drain, then untie the bundles. Pat the spears dry with kitchen paper. Chill the asparagus in the refrigerator for at least 1 hour. Put the vinegar and salt into a bowl and stir with a fork until the salt has dissolved. Stir in the Dijon mustard. Gradually stir in the oil until it is blended. Add the sour cream and season with pepper to taste. To serve, arrange the asparagus on individual plates, dividing the spears equally, and drizzle the dressing across the middle of them. Garnish with the fresh raspberries.
Adding Dijon or other mustard to salad dressings not only provides flavour, but also helps the oil and vinegar mixture to combine and emulsify.