Asparagus With Lemon Vinaigrette
Servings: 6 servings
- 1 pound thin asparagus
- 1/4 cup Lemon Vinaigrette - (see below)
- LEMON VINAIGRETTE:
- 1 lemon
- 1/3 cup extra-virgin olive oil
Trim asparagus and have ready a large bowl of ice and cold water. In a large saucepan of boiling salted water cook asparagus until just tender, 3 to 4 minutes, and with tongs transfer to ice water to stop cooking. Drain asparagus well in a colander and pat dry. Gently toss asparagus with vinaigrette and salt and pepper to taste. For the Lemon Vinaigrette: Squeeze enough juice from lemons to measure 1/3 cup. In a bowl combine lemon juice with salt and pepper to taste. Whisk in oil in a slow stream. Vinaigrette may be made 3 hours ahead and chilled, covered. Bring vinaigrette to room temperature before proceeding. (Makes 1 cup) This recipe yields 6 servings.