1/4 cup Extra Virgin Olive Oil
2 tablespoons freshly squeezed lemon juice
3/4 teaspoon fresh Thyme leaves, chopped
1 clove garlic, minced
3/4 teaspoon coarse salt or sea salt
pinch fresh cracked pepper
2 pounds fresh asparagus stalks, washed and trimmed
In a jar, combine olive oil, lemon juice, Thyme, garlic, salt and pepper. Cover and shake vigorously until combined. Store in the refrigerator and serve at room temperature.
Steam asparagus until crisp-tender; do not overcook!
Drizzle vinaigrette over asparagus to coat lightly.
Makes 4-6 servings.