Barely-Cooked Asparagus with Lemon-Mustard Vinaigrette
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Category
Salad
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Cusine
American
What do you need?
How to make?
Ingredients
1 1/2 lb. fresh asparagus stalks, ends trimmed and cut into two pieces
2 quarts water + 1 tsp. salt to cook asparagus
2 T fresh-squeezed lemon juice, or slightly less if you’re not that into lemon
1 tsp. Dijon mustard
salt and fresh ground black pepper to taste)
3 T extra-virgin olive oil
Directions
Fill a large pot with 2 quarts of water, add 1 tsp. salt and bring to a boil. Hold a piece of asparagus in both hands and snap to see where the end breaks off. Trim all asparagus pieces to this length, cutting on the diagonal, then cut again so each stalk is cut into two pieces about 3-4 inches long. In a small glass measuring cup or bowl mix together the lemon juice , Dijon mustard, salt, and fresh ground black pepper, then whisk in the olive oil. Put trimmed asparagus into the boiling water, stir, and cook for 2-3 minutes. Drain asparagus into a colander placed in the sink and let sit for 1-2 minutes, until all the water has run off. Then put a layer of paper towels on a large cutting board, put asparagus on top of towels and blot dry. Arrange the asparagus piece on a serving tray, drizzle lemon-Dijon vinaigrette over, and serve.