To prepare the dressing
: In a small bowl, combine the vinegar mustard, cumin
, and sugar
; season with salt and pepper. Whisk to blend
. While whisking, slowly drizzle
in the olive oil, mixing until the vinaigrette
is emulsified. Set aside.
To prepare the salad: Fill a medium bowl with 2 cups of ice cubes and cover with cold water. Bring a pot of salted water to a boil over medium-high heat. Add the asparagus and blanch
until tender but not mushy, about 3 minutes. Drain
the asparagus in a colander
and transfer to the ice water bath
to stop the cooking. Drain again and place on a paper towel-lined plate to dry. Cut the asparagus stalks into thirds.
In a large mixing bowl, combine the blanched asparagus
, parsley, artichokes
, and watercress. Whisk
the vinaigrette to combine and pour over the salad. Toss to coat and serve.