For whole spears, place the trimmed asparagus in a large skillet and add 1/2 inch of water. For chopped asparagus, cut it into sections, place it in a medium saucepan and add water just to cover.

Bring the water to a boil over high heat. Cover the skillet for whole spears; leave the saucepan uncovered for chopped asparagus. Reduce the heat and simmer for 1 to 3 minutes, until the asparagus is bright green and crisp-tender with a slight snap rather than a raw crunch.

Rinse briefly under cold water and drain well. The asparagus should still feel warm. Do not chill it completely; the residual warmth helps it take up the vinaigrette.

Arrange whole spears in a shallow glass or ceramic dish, or put chopped asparagus into a glass bowl.

Whisk the olive oil, lemon juice, coconut aminos, mint, optional mustard, garlic, mineral salt and ginger until evenly combined. Pour it over the warm asparagus, turn the spears to coat, and press them down into the ample dressing.

Cover and marinate in the refrigerator for 3 hours.

If time allows, let the dish stand at room temperature for 1 hour before serving so the olive oil loosens and the flavors open.

Lift the asparagus from the vinaigrette as you serve it, reserving the extra dressing. Serve over salad greens with some vinaigrette spooned over the top, or arrange on a platter with optional herbs, lemon zest and flaky mineral salt. Offer the remaining vinaigrette on the side.