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This another one my favorite ways to prepare and serve fresh Spring asparagus.
How to Select, Store, and Cook Asparagus.
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of Linda's great
Asparagus with Lemon Vinaigrette Recipe
Prep time: 10 min
Cook time: 3 min
1/4 cup extra-virgin
(can use hazelnut or walnut oil)
2 tablespoons freshly-squeezed
3/4 teaspoon fresh
thyme leaves, chopped
3/4 teaspoon coarse
or sea salt
black pepper or to taste
asparagus stalks, washed and trimmed
In a jar or bowl, combine olive oil, lemon juice, thyme, garlic, salt, and pepper. Store, covered, in the refrigerator. Serve at room temperature.
Blanch the asparagus in lightly-salted boiling water for about 3 minutes or until crisp-tender; do not overcook. Remove from heat and refresh under cold water; drain well.
Toss asparagus with enough lemon
vinaigrette to lightly coat.
Arrange asparagus on serving platter or individual serving plates.
Makes 4 to 6 servings.
Comments from readers:
Thank you. I appreciate your sharing such a wonderful-sounding recipe. I made a
similar dish last year and it was gone before I got to the buffet. This dressing
is easy to make and (most important) will be easy to transport and serve on the
cooked asparagus. Perfect - just what I was looking for. - Suzette Sherwood