Asparagus with Lemon Vinaigrette

Asparagus with Lemon Vinaigrette
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This fresh, bright, make-ahead spring vegetable dish is the best of spring. The simple lemon vinaigrette pairs perfectly with the farm fresh asparagus to create a light, tasty salad. I love to serve it with grilled chicken, pork or shrimp. It's fantastic to bring to a party or potluck as well.
Servings Prep Time
4 people 20 minutes
Servings Prep Time
4 people 20 minutes
Asparagus with Lemon Vinaigrette
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
This fresh, bright, make-ahead spring vegetable dish is the best of spring. The simple lemon vinaigrette pairs perfectly with the farm fresh asparagus to create a light, tasty salad. I love to serve it with grilled chicken, pork or shrimp. It's fantastic to bring to a party or potluck as well.
Servings Prep Time
4 people 20 minutes
Servings Prep Time
4 people 20 minutes
Ingredients
The Asparagus
The Lemon Vinaigrette
Servings: people
Units:
Instructions
Prepare the Asparagus
  1. Bring a large pot of water to a boil and add the tablespoon of salt (I know that sounds like a lot of salt, but the salty water helps bring out the natural flavor of the asparagus)
  2. Wash the asparagus and snap off the tough ends. (I usually just snap one to see where the natural break is and cut the rest - saves a minute or two)
  3. When the water is boiling, drop the asparagus in and cook until just al dente (about 3-4 minutes)
  4. While the asparagus is cooking, fill a large bowl with ice water
  5. After 3-4 minutes, remove the asparagus from the boiling water and submerge it into the ice water (this technique is called blanching. It creates a lovely, colorful vegetables that work in a variety of dishes)
  6. Once the asparagus in cold to the touch (2-3 minutes in the water) remove it and place it on a platter. Dry the asparagus with a paper towel and set aside. (You can make it ahead and refrigerate the asparagus until you are ready to serve it)
Make the Lemon Vinaigrette
  1. Zest the lemon with a Microplane or peeler
  2. Juice the lemon into a jar. You'll want about 1/4 cup of lemon juice, so use a second lemon if need be
  3. Add all but a 1/2 teaspoon of the lemon zest (you'll use the rest for the top of the asparagus), the dijon mustard and a pinch of salt and pepper
  4. Add the olive oil
  5. Shake the jar like crazy and be sure the ingredients have combined and are emulsified. Taste and adjust the seasonings
Put it all together
  1. Add the remaining lemon zest and a sprinkle of kosher salt to the top of the asparagus
  2. Drizzle the asparagus with the Lemon Vinaigrette (give it a shake to be sure it hasn't separated)
  3. Serve with your favorite protein - chicken, pork, beef or shrimp or alongside a vegetarian meal and enjoy!
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