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This another one my favorite ways to prepare and serve fresh Spring asparagus.
How to Select, Store, and Cook Asparagus.
Check out more
of Linda's great
Asparagus Recipes.
Asparagus with Lemon Vinaigrette Recipe
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.
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
(3/12/07)
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