Barely-Cooked Asparagus with Lemon-Mustard Vinaigrette

fresh asparagus stalks, ends trimmed and cut into two pieces

water + 1 tsp. salt to cook asparagus

fresh-squeezed lemon juice, or slightly less if you’re not that into lemon

Dijon mustard

salt and fresh ground black pepper to taste)

extra-virgin olive oil (use good quality olive oil for this)