Asparagus with Dijon-caper dressing

Instructions

• Trim or snap off tough ends from asparagus. Bring a large frying pan half-filled with salted water to a boil. Have a large bowl of ice water close by. Add asparagus to boiling water. Cover and cook until tender-crisp, repositioning partway through, from 2 to 3 minutes. Immediately remove to ice water. When cool, remove and pat dry with paper towels. In a small bowl, stir mayonnaise with Dijon, capers and milk. (If making ahead, wrap asparagus in paper towels, then plastic wrap. Cover Dijon mixture. Wrap pepper separately. All food can be refrigerated overnight.) To serve, arrange asparagus on 4 salad plates. Stir Dijon mixture and drizzle overtop. Sprinkle with red pepper.