Farmer’s Market Faves – Awesome Asparagus

What’s not to love about farm fresh asparagus at this time of the year?  Those beautiful, woody stalks just call my name as I walk down the aisles of the Midtown Farmer’s Market – a fantastic, small market at Hiawatha and Lake Street in Minneapolis.

I wanted to share the bounty at a lunch I catered this week, so I created this simple, bright and flavorful Asparagus with Lemon Vinaigrette.  It’s easy to make ahead and is perfect for any gathering from a fancy lunch to a backyard dinner.  I invite you to pick up a bunch or two of asparagus this weekend at your favorite farmer’s market.  You’ll be happily eating this dish all week long.

Asparagus with Lemon Vinaigrette

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 4 people

Prep Time 20 minutes mins

Total Time 20 minutes mins

Ingredients

The Asparagus

• 1 bunch asparagus
• 1 tablespoon kosher salt

The Lemon Vinaigrette

• 1 large lemon or 2 small lemons
• 1 teaspoon dijon mustard
• 1 teaspoon honey
• 1/4 cup extra virgin olive oil
• 1 pinch kosher salt
• 1 pinch ground black pepper

Instructions

Prepare the Asparagus

• 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)
  
• 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)
  
• When the water is boiling, drop the asparagus in and cook until just al dente (about 3-4 minutes)
  
• While the asparagus is cooking, fill a large bowl with ice water
  
• 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)
  
• 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

• Zest the lemon with a Microplane or peeler
  
• Juice the lemon into a jar. You'll want about 1/4 cup of lemon juice, so use a second lemon if need be
  
• 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
  
• Add the olive oil
  
• Shake the jar like crazy and be sure the ingredients have combined and are emulsified. Taste and adjust the seasonings
  

Put it all together

• Add the remaining lemon zest and a sprinkle of kosher salt to the top of the asparagus
  
• Drizzle the asparagus with the Lemon Vinaigrette (give it a shake to be sure it hasn't separated)
  
• Serve with your favorite protein - chicken, pork, beef or shrimp or alongside a vegetarian meal and enjoy!
  

Course: Appetizer, Lunch