Asparagus with Lemon Vinaigrette

 

asparagus bunchesThis another one my favorite ways to prepare and serve fresh Spring asparagus.

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


Asparagus with Lemon Vinaigrette

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
Pinch freshly cracked black pepperor to taste
2 pounds 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 (3/12/07)