Asparagus with Lemon Vinaigrette

How to Select, Store, and Cook Asparagus. Check out more of Linda's great Asparagus Recipes.

 

Recipe Type: Asparagus, Balsamic Vinegar, Lemon, Vegetables
Yield: 4 servings
Prep time: 10 min
Cook time: 3 min

Ingredients:

1/4 cup extra-virgin olive oil (can use hazelnut or walnut oil)
2 tablespoons freshly-squeezed lemon juice
3/4 teaspoon fresh thyme leaves, chopped
1 clove garlic, minced
3/4 teaspoon coarse salt or sea salt
Pinch freshly-cracked black pepper or to taste
2 pounds fresh asparagus stalks, washed and trimmed

Preparation:

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.