Asparagus Recipe
with Meyer lemon–kosho vinaigrette
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Ingredients
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Method
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- 1
Prepare the Asparagus
Trim the tough ends off the asparagus. If the asparagus is thick, you may want to peel the lower part of the stalk to make it more tender.
- 2
Blanch the Asparagus
Bring a large pot of salted water to a boil. Add the asparagus and cook for 2-3 minutes until bright green and tender-crisp. Immediately transfer the asparagus to an ice bath to stop the cooking process.
- 3
Make the Vinaigrette
In a small bowl, whisk together the Meyer lemon juice, kosho, olive oil, salt, and black pepper until emulsified.
- 4
Combine and Serve
Drain the asparagus from the ice bath and pat dry. Toss the asparagus with the vinaigrette and garnish with chopped parsley. Serve immediately.