Asparagus With Lemon Caper Vinaigrette

• 1 lb asparagus
• 1 tablespoon salt
• 1 medium lemon, juice of, divided
• 1 tablespoon capers, drained and chopped
• 2 teaspoons Dijon mustard
• 1 teaspoon sugar
• 1/2 teaspoon black pepper
• 3 tablespoons olive oil

1. Trim ends of asparagus and place spears in a large skillet.
2. Cover asparagus with water and add salt and 1 Tbsp lemon juice.
3. Bring to a boil, then reduce heat to simmer about 7 minutes until crisp-tender.
4. Remove from heat and run under cold water to stop cooking.
5. Prepare vinaigrette:
6. Combine remaining lemon juice, capers, mustard, sugar, and pepper. (Capers may be chopped or left whole, it's up to you. I usually chop them up a little.).
7. Slowly drizzle in oil while whisking rapidly, allowing vinaigrette to thicken slightly.
8. Toss asparagus with vinaigrette and serve.
9. May be refrigerated and served within a couple hours, or served warm immediately.

asparagus, salt, lemon, capers, mustard, sugar, black pepper, olive oil

Taken from www.food.com/recipe/asparagus-with-lemon-caper-vinaigrette-281272 (may not work)