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Hints & Tips
This delicious and very easy-to-make Spring Marinated Asparagus recipe is
courtesy of Karen Calanchini, Food Stylist and Photographer, of Redding, CA.
Karen says, "When the first spring
asparagus is out and winter lemons and oranges are still available,
I make this pretty dish for the best flavors from both seasons.
Easy, healthy, and you may make this hours ahead of your dinner
service. Try this with my delicious
Roast Chicken with Thyme Butter."
How to Select, Store, and Cook Asparagus.
Check out more delicious and easy-to-make
Spring Asparagus with Lemon Vinaigrette
Zesting Citrus Fruit
Yield: 2 servings
Prep time: 10 min
Cook time: 5 min
1 bunch (approximately 1 pound) of fresh
1/4 cup extra-virgin
2 tablespoons fresh-squeezed
1/2 teaspoon Dijon mustard
1 spring fresh
Zest from one orange
salt to taste
Wash the asparagus and snap or cut off the tough ends of the asparagus. Trim ends at an
angle, making the stalks the same size.
In a large frying pan, add enough water to cover the asparagus. Blanch the asparagus in lightly boiling water for approximately 3 to 5 minutes
or until crisp-tender (when pierced with a knife, asparagus still feels slightly crisp) and just until the asparagus are a bright green; do not overcook.
Remove from heat and refresh under cold water; drain well.
Place cooked asparagus stalks in a pretty serving dish. Cover and refrigerate until ready to serve.
In a small bowl or jar, whisk together the olive oil, lemon juice, Dijon mustard,
thyme leaves salt, and pepper; then add olive oil and whisk well. Add sliced scallions.
In a small jar with a lid, add the olive oil, lemon juice, Dijon mustard, and thyme leaves in a jar and shake well, set aside to let flavors develop.
About an hour before serving, shake the vinaigrette well, drizzle over the asparagus. Sprinkle orange zest and coarse sea salt over the asparagus.
Cover lightly, place in a cool place until serving time.
Makes 2 servings.