Celebratory Bouquets of Asparagus

I am celebrating a win in the Ninth Circuit Court of Appeals today with bouquets of fresh asparagus. 

Steam asparagus briefly so that stalks remain bright green and firm.  Let them cool.

While asparagus is cooling make a Balsamic Dijon vinaigrette: one teaspoon of Djion mustard, mixed with one tablespoon of balsamic vinegar and 1/4 cup of olive oil until emulsified. 

Wrap thin slices of lox around several stalks of asparagus and dress with the vinaigrette. 

Chin Chin!  Here is to Richard, our appellate team and our amazing CHU!