Chilled Asparagus with Lemon-Dijon Vinaigrette
Ingredients
- 2 bunches asparagus, washed and ends trimmed
- 3 tbsp. extra virgin olive oil
- Juice of one lemon
- 2 tbsp. sherry vinegar or white wine vinegar
- 2 – 3 tsp. Dijon mustard
- 2 tsp. honey
- Sea salt, to taste
- Freshly ground black pepper, to taste
- Lemon zest curls, optional
Instructions
For the asparagus
- Fill a large bowl with water and ice; set aside.
- Bring a large pot of lightly salted water to a boil.
- Add the asparagus and cook for 2 – 3 minutes or until crisp-tender.
- Remove from heat and drain quickly; immediately transfer to the ice bath for 2 minutes to cool down.
For the Vinaigrette:
- Whisk together all of the ingredients until emulsified.
- Thoroughly drain the asparagus and blot with paper towels.
- Toss the asparagus with the vinaigrette and arrange the spears on a platter or on individaul serving plates.
For chilling and serving:
- This recipe can also be chilled in the refrigerator overnight which allows the vinaigrette to further absorb in the asparagus.
- Remove from the refrigerator and top asparagus with lemon zest curls. optional.