Sunday, April 8, 2012

Asparagus with Lemon Vinaigrette

A friend told me about a recipe he found in a grocery store magazine for a lemon vinaigrette for asparagus and it sounded amazing. I decided to give it a shot for Easter dinner and it was fantastic!

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.

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