Simple Green

Sometimes the food just speaks for itself. This week when I strolled through table after table of fresh asparagus at the St. Paul Farmer’s Market, I knew it was one of those times.

This simple, gorgeous and delicious recipe for Asparagus with Ginger and Lime is killer, if I do say so myself!

Serve it warm or cold and enjoy it all season long with all your favorite people!

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!

Servings people

Prep Time 10

Cook Time 5

Total Time 45

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!