Marinated Asparagus with Meyer Lemon

24 to 30 pencil-thin, fresh Asparagus, cleaned
1 tsp. freshly chopped Chives
2 Tbs Bella Cucina Basil Pesto
1/4 lb. baby Salad Greens or Arugula

Dressing
1/2 tsp E & A Herb Bundles or 1 sprig of fresh Thyme, chopped
1 tsp Oakville's Roasted Onion Balsamic Mustard
2 Tbs fresh Meyer Lemon Juice
Zest from one Meyer Lemon, chopped (optional)
1/3 cup McEvoy Extra Virgin Olive Oil
Salt and Pepper to taste

Place E & A Herb Bundles (pinch between fingers to refreshen) or chopped fresh thyme in a mixing bowl.

Add mustard, lemon juice, zest, salt and pepper and whisk together. Slowly drizzle oil until thickened and emulsified.

Check for seasoning and set aside.

Parboil asparagus for 2 to 3 minutes, until a knife can just pierce the stem.

Refresh under cold water or place in an ice bath.

Marinate the asparagus in half of the dressing.

Pour a bit of the dressing on each plate and place the asparagus on top. Add a dollop of the pesto and chives to finish.

(For a slightly more substantial and elegant dish, wrap the asparagus in thinly sliced prosciutto or ham and top with some very thin slices or chards of Vella Dry Jack cheese.)

(Serves 4-6 as an appetizer or side dish)