Lemon and asparagus - meant to be! This super-easy, super-zingy springtime dish comes together in minutes, hanging out in the fridge until you're ready to serve it.
Yield: 2as a side or 4 as an appetizer
Ingredients
1poundasparagus
1/3cupextra virgin olive oil
2teaspoonslemon zest
2tablespoonsfresh lemon juice
2tablespoonswhite wine vinegarapple cider vinegar or red wine vinegar also work
1teaspoonhoneyor agave syrup for a vegan version
1/2teaspoonkosher salt
Freshly ground black pepper to taste
Instructions
Snap or trim the tough ends of the asparagus and discard. Wash asparagus thoroughly.
Fill a large bowl with water and ice. Set aside.
Bring a large pot filled 3/4 of the way full with water to a full boil. Immerse asparagus and cook for about two minutes, until bright green.
Plunge asparagus in a large bowl of ice water to stop the cooking. Drain.
Lay asparagus in an 8 x 8 baking dish or container.
In a small bowl, whisk together the olive oil, lemon zest, lemon juice, white wine vinegar, honey, salt, and black pepper. Taste and adjust seasons if desired.
Pour vinaigrette over asparagus. Cover dish and refrigerate for 8 hours, or up to 24 hours.