Top | Side Dishes
Asparagus with Lemon Vinaigrette
(recipe, Carrie Floyd)
The lemon vinaigrette is a nice complement to the asparagus.
- 1 bunch asparagus
- 1 Tbsp. fresh lemon zest
- 4 Tbsp. fresh lemon juice
- 1 tsp. Dijon mustard
- Pinch of sugar
- ½ cup extra-virgin olive oil
- Salt and freshly ground pepper
- 2 Tbsp. fresh parsley or chives, chopped
- To prepare the asparagus, snap off the woody ends and discard them. (If bent gently at the end, each asparagus spear will usually snap at the point that separates the tender top from the woody end.) If you like, trim the asparagus spears by paring off the ends and peeling the stalks with a vegetable peeler.
- To cook the asparagus, place enough water in a large shallow pan to come 1 to 2 inches up the side of the pan. Add a big pinch of salt and bring the water to a boil. Add the asparagus spears, cover, and lower the heat to a simmer. Cook several minutes until tender, checking with the end of a paring knife stuck into the thickest part of a stalk. Once cooked, drain the asparagus.
- While the asparagus is cooking, prepare the vinaigrette. In a medium-size bowl, whisk together the lemon zest, lemon juice, mustard, and sugar. Slowly drizzle in the olive oil, whisking all the while, until the dressing emulsifies. Season to taste with salt and pepper.
- To serve, spread the asparagus spears out on a platter, drizzle with the vinaigrette, and top with chopped parsley or chives. This is good served warm or cold.