This lovely, light vegetable dish is perfect for any spring occasion. Serve it warm or cold and share it with your favorite people!
Prep Time 10 minutesminutes
Cook Time 5 minutesminutes
Total Time 45 minutesminutes
Servings 6people
Ingredients
1bunchasparagusabout a pound
1teaspoongingergrated
1large lime
1pinchkosher salt
1 pinchground black pepper
1/4cupextra 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!