Asparagus with Lemon Vinaigrette

Ainesosat

• 3/4 tl salt
• 1/4 kuppi olive oil
• 0,12 rkl black pepper, coarsely ground
• 3/4 tsp thyme, chopped
• 1 unssi lemon juice
• 2 lb asparagus stalks, washed and trimmed
• 1 kynsi garlic, minced

Ohjeet

1. In a jar or bowl, combine olive oil, lemon juice, thyme, garlic, salt and pepper.
2. Store, covered, overnight in the refrigerator. Serve at room temperature.
3. Blanch the asparagus in lightly-salted boiling water for about 3 minutes or until crisp-tender; do not overcook.
4. Remove from heat and refresh under cold water; drain well.
5. Toss asparagus with enough lemon vinaigrette to lightly coat.
6. Arrange asparagus on serving platter or individual serving plates.
7. Note: need to allow time for the dressing to season so best prepare it the day before use.