Asparagus with Lemon Vinaigrette

By Debbye

Serves 8

Ingredients

• 2 pounds asparagus, trimmed
• Salt and pepper
• ¼ cup juice from 2 lemons
• 1 tablespoon Dijon mustard
• 1 tablespoon honey
• 1 garlic clove, minced
• ¾ cup extra-virgin olive oil
• 1 tablespoon finely chopped fresh chives

Details

Servings 8

Preparation

Step 1

The asparagus can be blanched and the dressing can be prepared in advance, but don't combine the 2 elements in this salad until serving time.
1. Bring 4 quarts water to boil in large pot. Add asparagus and 1 tablespoon salt and cook until just tender, 2 to 4 minutes. Drain and immediately transfer to bowl of ice water. When completely cool, drain and pat dry with paper towels.
2. Combine lemon juice, mustard, honey, garlic 1/2 teaspoon salt, and 1/4 teaspoon pepper in bowl. Slowly whisk in oil to emulsify. Stir in chives. Arrange asparagus on platter and drizzle with vinaigrette. Serve.
Make Ahead: The blanched asparagus can be refrigerated in a large zipper-lock bag for 24 hours. The vinaigrette can be prepared (with exception of the chives) and refrigerated for 3 days. The chives should be chopped and added to the vinaigrette just prior to serving.