Friday, July 27, 2012

Lemon Asparagus

Some summer days are too hot for hot food. Cold food is definitely in order, but raw vegetables can get boring after a while. Fortunately, chilled asparagus can be just the thing on those occasions.

One of the great things about this dish is that the two major components, the asparagus and the lemon dressing, can be made in advance. Just don’t mix the two prior to serving.

Equipment Needed
Cutting board
Chef’s knife
Large cooking pot or Dutch Oven
Measuring cups and spoons
Garlic press (optional)
Paper towels

2 pounds asparagus
1 garlic clove, minced
1 tablespoon salt for the boiling water
1/2 teaspoon salt for the dressing
1/4 cup lemon juice
1 tablespoon Dijon mustard
1 tablespoon honey
1/4 teaspoon ground black pepper
3/4 cup extra-virgin olive oil
1 tablespoon finely chopped green onion

Prepare a large bowl of ice water and set aside.

Remove one spear of asparagus from the bunch. Bend at the thicker end until it breaks. Use this as a guide to trim the tough ends from rest of the asparagus.

Bring 4 quarts of water to a boil in a large cooking pot. Add 1 tablespoon salt and the asparagus. Cook until just tender, about 3 minutes. Drain the asparagus immediately and transfer to the ice water to stop the cooking process. Drain and pat dry with paper towels. Refrigerate in a sealed container until needed.

To make the dressing, whisk together the lemon juice, 1/2 salt, honey, and black pepper in a small bowl. Slowly whisk in the oil to create and emulsion. Stir in the green onion. Refrigerate until needed.

When ready to serve, toss the asparagus with the dressing and arrange on a serving platter.

Makes 8 servings.

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