White Asparagus with Caper Parsley Vinaigrette

Heat a pot of water with salt and bring to a boil. While the pot is on heat, snap white asparagus spears at the base. Using a vegetable peeler, peel skin from the top to the base all around. Add spears to boiling water and simmer for 10-15 minutes until extra tender. While cooking, add dressing ingredients (capers, lemon juice, apple cider vinegar, parsley, olive oil, water, Dijon mustard, garlic, sea salt, pepper) to a food processor. Blend until creamy. Drain asparagus and cool. Transfer asparagus to a plate. Spoon dressing over asparagus. Season with more salt and pepper. Enjoy!