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Asparagus with Lemon-Shallot Vinaigrette
2 lbs. thin asparagus spears (2 bunches), tough ends trimmed
1 tbsp. olive oil
Table salt and ground black pepper
1 large shallot, minced (about 2 tablespoons)
1 tbsp. lemon juice
1 tsp. grated lemon zest
1 tbsp. minced fresh thyme leaves
1/4 tsp. Dijon mustard
1/3 cup extra-virgin olive oil
Table salt and ground black pepper
Adjust oven rack to uppermost position and heat broiler.
Toss asparagus with oil and salt and pepper, then lay spears in single layer on heavy rimmed baking sheet. Broil about 4 inches from heating element, shaking pan halfway through to turn spears, until asparagus is tender and lightly browned, 8 to 10 minutes.
Cool asparagus 5 minutes and arrange on serving dish.
Whisk shallot, lemon juice and zest, thyme, mustard and olive oil in small bowl; season to taste with salt and pepper. Drizzle over asparagus and serve immediately.
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