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Ingredients
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Asparagus and Vinaigrette
Method
Preparation
- 1
Prepare the Asparagus
Trim the tough ends off the asparagus and rinse under cold water. Pat dry with a paper towel.
- 2
Blanch the Asparagus
Bring a pot of salted water to a boil. Add the asparagus and cook for 2-3 minutes until bright green and tender-crisp. Immediately transfer to an ice bath to stop the cooking process. Drain and pat dry.
- 3
Make the Vinaigrette
In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, white wine vinegar, fresh dill, salt, and black pepper until well combined.
- 4
Combine and Serve
In a serving dish, arrange the blanched asparagus and drizzle the vinaigrette over the top. Toss gently to coat, and serve immediately.