Chilled Asparagus With Rosemary And Lemon Vinaigrette Recipe

• 1 egg yolk
• 1 clove garlic, crushed
• 2 tbsp. fresh rosemary, minced
• 1/3 c. lemon juice
• 1 c. extra virgin extra virgin olive oil
• Salt and pepper to taste
• 36 asparagus spears
• Zest from 1 lemon

1. Combine the lemon juice, rosemary, garlic and egg.
2. Whisk in the extra virgin olive oil in a slow, steady stream, to create a creamy sauce.
3. Season with salt and pepper to taste.
4. Trim the tough white ends off of asparagus.
5. Bring 1 1/2 gallons of salted water to rolling boil.
6. Blanch the asparagus for about 1 minute or possibly till tender but still bright green.
7. Drain the water from the asparagus and "shock" asparagus in ice water (2 gallons of water and 4 trays of ice) to stop the asparagus from cooking and to preserve the bright green color.
8. Blanch zest for 3 min.
9. Drain asparagus again and pat dry.
10. Arrange 6 spears on each plate and pour vinaigrette over asparagus.
11. Garnish with lemon zest.
12. Serves 6.

egg yolk, clove garlic, fresh rosemary, lemon juice, extra virgin extra virgin olive oil, salt, lemon

Taken from cookeatshare.com/recipes/chilled-asparagus-with-rosemary-and-lemon-vinaigrette-58469 (may not work)