Asparagus Vinaigrette Recipe
Rate & Review
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.
To Recipe Box
To Meal Plan/Menu
To Grocery List
Rate & Review
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
to large asparagus stalks
lemon zest plus lemon slices for garnish
white balsamic vinaigrette
Tarragon Dijon Vinaigrette
fresh ground black pepper
white balsamic vinegar
red wine vinegar
More Similar Recipes
Asparagus Vinaigrette Recipe Reviews
There currently aren't any reviews or comments for this recipe. Be the first!
Add A Review Now!
Comment on this
Full Site |
Contact Us |
© Copyright 2022 Tecstra Systems, All Rights Reserved, RecipeTips.com