1/8 cup extra virgin olive oil (try hazelnut oil)
2 tablespoons lemon juice, freshly squeezed
1/4 teaspoon lemon zest
1/4 teaspoon Dijon mustard
1/2 teaspoon fresh thyme leave
1 garlic clove, minced
1 teaspoon kosher salt
1 pinch black peppercorns, freshly cracked
1 lb asparagus spear, washed and trimmed
1 tablespoon pine nuts, toasted
1 In a jar, combine olive oil, lemon juice, zest, dijon mustard, thyme, garlic, salt, and pepper. Store, covered, in the refrigerator.
2 Blanch the asparagus in lightly salted boiling water for about 3-5 minutes or until crisp-tender; do not overcook. Remove from heat and refresh under cold water; drain well.
3 Toss asparagus with enough lemon vinaigrette to lightly coat. Arrange asparagus on serving platter .
Active Time: 3 Minutes
Total Time: 13 Minutes
Yield: 2 Servings