Bring 1-inch of water to a boil in a medium skillet over high heat. Add asparagus, cooking 3 to 4 minutes or until asparagus is tender. Remove from water and rinse with cold water to stop cooking and to cool off asparagus. Refrigerate, if desired.
In a small bowl, combine vinegar, mustard, honey, lemon extract, salt and pepper. Drizzle olive oil into mustard mixture, whisking until all of the oil is incorporated.
Arrange asparagus spears on a serving platter. Drizzle with dressing immediately before serving.
Bring 3-centimeter of water to a boil in a medium skillet over high heat. Add asparagus, cooking 3 to 4 minutes or until asparagus is tender. Remove from water and rinse with cold water to stop cooking and to cool off asparagus. Refrigerate, if desired.
In a small bowl, combine vinegar, mustard, honey, lemon extract, salt and pepper. Drizzle olive oil into mustard mixture, whisking until all of the oil is incorporated.
Arrange asparagus spears on a serving platter. Drizzle with dressing immediately before serving.