Ingredients
Scale
- 1 1/2 lb. fresh asparagus stalks, ends trimmed and cut into two pieces
- 2 quarts water + 1 tsp. salt to cook asparagus
- 2 t fresh-squeezed lemon juice
- 1 tsp. dijon mustard
- salt and fresh ground black pepper to taste
- 3 t extra-virgin olive oil
Instructions
- Fill a large pot with 2 quarts of water, add 1 tsp. salt, and bring to a boil.
- Snap a piece of asparagus to determine where the woody part begins, then trim all asparagus stalks to this length, cutting on the diagonal into 3-4 inch pieces.
- In a small bowl, combine lemon juice, Dijon mustard, salt, and black pepper; whisk in olive oil.
- Consider using less lemon juice if you prefer a milder flavor.
- Add trimmed asparagus to the boiling water, stir, and cook for 2-3 minutes until slightly tender-crisp, using a timer for accuracy.
- Drain asparagus using a colander and let sit for 1-2 minutes until water runs off.
- Place paper towels on a cutting board and lay asparagus on top to blot dry.
- Arrange asparagus on a serving tray, drizzle vinaigrette over, and serve.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
Use good quality olive oil for the vinaigrette to enhance flavor.
Adjust lemon juice according to your preference for tartness.
Asparagus should be cooked just until tender-crisp for the best texture.
- Prep Time: No Data
- Cook Time: 23 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 120
- Sugar: 2g
- Sodium: 200mg
- Fat: 11g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg