Asparagus Vinaigrette Recipe
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Delicious and quickly prepared, this dish can be served with bottled vinaigrette, but the freshly made vinaigrette included in this recipe pairs so well with the asparagus that it’s worth the minimal effort to make. Terrific hot or cold.
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1 pound fresh asparagus
2 tablespoons fresh lemon juice
3 tablespoons olive or canola oil
salt and pepper
1 teaspoon lemon zest (optional)
Trim asparagus by snapping off the tough ends of the spears. (See
In a container large enough to lay the spears flat, bring to boil enough water to cover the asparagus generously.
While waiting for the water to boil, make the vinaigrette: whisk together lemon juice and oil. Add salt and pepper to taste. Set aside. Remove zest from lemon, if using.
Add asparagus to boiling water, return to a boil, and begin testing for doneness (when a sharp knife easily pierces a spear) after 2 minutes. Thick spears may take several minutes more. Don't over cook!
To serve warm, drain well and pour vinaigrette over. Add zest, if using. To serve cold, drain, rinse in cold water, and refrigerate until needed. Add vinaigrette just before serving.
: The tough ends removed in preparing the spears can be peeled and reserved for another preparation.
Asparagus with Lemon Zest and Vinaigrette
lemon zest plus lemon slices for garnish
to large asparagus stalks
Tarragon Dijon Vinaigrette
fresh ground black pepper
red wine vinegar
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