Barely-Cooked Asparagus with Lemon-Mustard Vinaigrette
- 1 1/2 lb. fresh asparagus stalks, ends trimmed and cut into two pieces
- 2 quarts water + 1 tsp. salt to cook asparagus
- 2 T fresh-squeezed lemon juice, or slightly less if you're not that into lemon
- 1 tsp. Dijon mustard
- salt and fresh ground black pepper to taste)
- 3 T extra-virgin olive oil (use good quality olive oil for this)
- This recipe is vegan
- This recipe is gluten-free
- This recipe is paleo
- Produce
- Asparagus stalks, fresh (1 1/2 lb.)
- Condiments
- Dijon mustard (1 tsp.)
- Cooking & Baking
- Olive oil, extra-virgin (3 T)
- Salt and fresh ground black pepper (1)
- Drinks
- Lemon juice, fresh-squeezed (2 T)
- Water (2 quarts)
Preparation
Read recipe preparation on kalynskitchen.com
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Recipe Stats
Published May 5, 2011 (1 year ago).
16 people saved this recipe.
