When the first spring asparagus is available at the market and winter lemons and oranges are still available, I love to prepare this asparagus side dish. Asparagus with Lemon Vinaigrette and grated orange zest garnished on top offers the best flavors from both seasons. The asparagus spears are blanched to a nice vibrant, bright green color. After the asparagus has been cooled down and refrigerated, they are tossed in a lemon vinaigrette dressing and served chilled. Enjoy this easy to make recipe, it is also a healthy side-dish or appetizer. I recommend to prepare the asparagus and vinaigreet hours ahead of your dinner service for easy meal preparation. This this with my delicious Roast Chicken and Thyme Butter.
Spring Asparagus with Lemon Vinaigrette recipe, comments, and photo are courtesy of Karen Calanchini, Food Stylist and Photographer, of Redding, CA.
Check out How to Select, Store, and Cook Asparagus.
Check out more delicious and easy-to-make Asparagus Recipes.
- 1 bunch (approximately 1 pound) of fresh asparagus spears
- 1/4 cup olive oil, extra-virgin
- 2 tablespoons lemon juice, fresh-squeezed
- 1/2 teaspoon Dijon mustard
- 1 sprig fresh thyme leaves
- Zest from one orange
- Coarse salt or sea salt to taste
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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.
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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.
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Place cooked asparagus stalks in a pretty serving dish. Cover and refrigerate until ready to serve.
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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.
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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.
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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.
