Asparagus with Lemon Vinaigrette
A handy Spring recipe when asparagus is in season and inexpensive.
3/4 tsp salt
1/4 cup olive oil
0.12 tbsp black pepper, coarsely ground
3/4 tsp thyme, chopped
1 oz lemon juice
2 lbs asparagus stalks, washed and trimmed
1 clove garlic, minced
In a jar or bowl, combine olive oil, lemon juice, thyme, garlic, salt and pepper.
Store, covered, overnight in the refrigerator. Serve at room temperature.
Blanch the asparagus in lightly-salted boiling water for about 3 minutes or until crisp-tender; do not overcook.
Remove from heat and refresh under cold water; drain well.
Toss asparagus with enough lemon vinaigrette to lightly coat.
Arrange asparagus on serving platter or individual serving plates.
Note: need to allow time for the dressing to season so best prepare it the day before use.
in 1 serving of Asparagus with Lemon Vinaigrette.
, 21% carbs, 11% protein.
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