Asparagus Recipe
Fresh asparagus with a lemon vinaigrette.
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Ingredients
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Ingredients
Method
Directions
- 1
Prepare the Asparagus
Begin by rinsing the fresh asparagus under cool water to remove any dirt or debris. Trim the tough ends of the asparagus spears, usually about 1-2 inches from the bottom.
- 2
Blanch the Asparagus
Bring a pot of salted water to a boil. Once boiling, add the trimmed asparagus and cook for 2-3 minutes until bright green and tender-crisp. Immediately transfer the asparagus to an ice bath (a bowl of ice water) to stop the cooking process. Let it cool for a minute, then drain and set aside.
- 3
Make the Lemon Vinaigrette
In a small bowl, whisk together the olive oil, lemon juice, minced garlic (or garlic powder), Dijon mustard, salt, and black pepper. Adjust seasoning to taste. The vinaigrette should be tangy and flavorful.
- 4
Combine and Serve
In a serving dish, arrange the blanched asparagus and drizzle the lemon vinaigrette over the top. Toss gently to ensure the asparagus is evenly coated. Serve immediately as a fresh side dish.