Asparagus with Ginger and Lime
Asparagus with Ginger and Lime
This lovely, light vegetable dish is perfect for any spring occasion. Serve it warm or cold and share it with your favorite people!
Ingredients
- 1 bunch asparagus about a pound
- 1 teaspoon ginger grated
- 1 large lime
- 1 pinch kosher salt
- 1 pinch ground black pepper
- 1/4 cup extra virgin olive oil
Instructions
Blanch the Asparagus
- Wash and trim the tough ends off the asparagus
- Bring a large pot of water to a boil and add a large pinch of salt
- Drop the asparagus into the boiling water and cook until just al dente - about 3 minutes (also known as blanching - this maintains the beautiful color of the vegetable and cooks it slightly)
- Add a bunch of ice cubes to a large bowl of water
- Remove the asparagus and immediately place the stalks into the ice water - this will stop the cooking quickly
- Once cooled, remove the asparagus to a platter lined with paper towels to remove the excess water
Make the Ginger- Lime Vinaigrette
- Squeeze the juice of the into a small jar - you'll want about 1/4 cup of lime juice
- Use a microplane and grate the ginger. As usual, I take my hunk of ginger out of the freezer, but fresh ginger works great too
- Add the ginger, salt and pepper to the jar along with the olive oil. I like a one-to-one ratio of lime juice to oil in this recipe, but if you like it less tangy, add a little more olive oil
- Shake the vinaigrette until it's nice and emulsified
- Place the asparagus on a platter and drizzle with the Ginger-Lime Vinaigrette. Sprinkle with a pinch of kosher salt and enjoy!
