Approximate cooking time: 5 minutes
Serves 4
Ingredients:
- 1 1/2 lbs fresh asparagus stalks, ends trimmed and cut into two pieces
- 2 quarts water + 1 tsp. salt (to cook asparagus)
- 2 tsp fresh-squeezed lemon juice
- 1 tsp Dijon mustard
- 1/4 cup extra-virgin olive oil
- salt and black pepper, to taste
Directions:
- Fill a large pot with 2 quarts of water, add 1 tsp. salt and bring to a boil. Trim woody ends off the asparagus on the diagonal. Then cut in half. Each piece should be 3-4 inches long.
- In a small bowl mix together the lemon juice, Dijon mustard, salt, and fresh ground black pepper; slowly whisk in the olive oil until emulsified.
- Put trimmed asparagus into the boiling water, stir, and cook 2-3 minutes until asparagus is crisp tender.
- Drain asparagus into a colander then blot dry with paper towels.
- Arrange the asparagus piece on a serving tray, drizzle lemon-Dijon vinaigrette over, and serve.
Photo Credit: Simple Bites
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