Asparagus With Lemon Vinaigrette Recipe

• 1 lb thin asparagus
• 1/4 c. Lemon Vinaigrette - (see below)
• 1 x lemon
• 1/3 c. extra-virgin extra virgin olive oil

1. Trim asparagus and have ready a large bowl of ice and cool water.
2. In a large saucepan of boiling salted water cook asparagus till just tender, 3 to 4 min, and with tongs transfer to ice water to stop cooking.
3. Drain asparagus well in a colander and pat dry.
4. Gently toss asparagus with vinaigrette and salt and pepper to taste.
5. For the Lemon Vinaigrette: Squeeze sufficient juice from lemons to measure 1/3 c..
6. In a bowl combine lemon juice with salt and pepper to taste.
7. Whisk in oil in a slow stream.
8. Vinaigrette may be made 3 hrs ahead and chilled, covered.
9. Bring vinaigrette to room temperature before proceeding.
10. (Makes 1 c.)
11. This recipe yields 6 servings.

thin asparagus, lemon vinaigrette, lemon, extravirgin extra virgin olive oil

Taken from cookeatshare.com/recipes/asparagus-with-lemon-vinaigrette-71181 (may not work)