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Chilled Asparagus with Lemon-Dijon Vinaigrette

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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.