Description
A refreshing and zesty asparagus dish perfect for spring.
Ingredients
Scale
- 1 1/2 lb. fresh asparagus stalks, ends trimmed and cut into two pieces
- 2 quarts water
- 1 tsp. salt to cook asparagus
- 2 T fresh-squeezed lemon juice, or slightly less if you’re not that into lemon
- 1 tsp. Dijon mustard
- salt and fresh ground black pepper to taste
- 3 T extra-virgin olive oil
Instructions
- Fill a large pot with 2 quarts of water, add 1 tsp. salt and bring to a boil.
- Hold a piece of asparagus in both hands and snap to see where the end breaks off. (This tells where the woody part of the stalk begins.)
- Trim all asparagus pieces to this length, cutting on the diagonal, then cut again so each stalk is cut into two pieces about 3-4 inches long.
- In a small glass measuring cup or bowl mix together the lemon juice, Dijon mustard, salt, and fresh ground black pepper, then whisk in the olive oil.
- Put trimmed asparagus into the boiling water, stir, and cook for 2-3 minutes. (Use a timer to be sure you don’t cook it longer than that. You want the asparagus to be slightly tender-crisp when it’s taken off the heat.)
- Drain asparagus into a colander placed in the sink and let sit for 1-2 minutes, until all the water has run off.
- Then put a layer of paper towels on a large cutting board, put asparagus on top of towels and blot dry.
- Arrange the asparagus pieces on a serving tray, drizzle lemon-Dijon vinaigrette over, and serve.
Notes
- Use good quality olive oil for the best flavor.
- Adjust lemon juice according to taste.
- For a variation, try adding crushed garlic to the dressing.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Vegetable Dishes
- Method: Boil
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 120
- Sugar: 1g
- Sodium: 250mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg