Asparagus With Lemon Caper Vinaigrette |
|
 |
Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 4 |
|
Family Fave adapted from GH Best Recipes 1998. This is great with fish, the vinaigrette complements any mild white fish, too. Also a good, quick make-ahead dish for a dinner party, it will keep in the fridge for a couple hours. Also doubles or triples easily. Ingredients:
1 lb asparagus |
1 tablespoon salt |
1 medium lemon, juice of, divided |
1 tablespoon capers, drained and chopped |
2 teaspoons dijon mustard |
1 teaspoon sugar |
1/2 teaspoon black pepper |
3 tablespoons olive oil |
Directions:
1. Trim ends of asparagus and place spears in a large skillet.
2. Cover asparagus with water and add salt and 1 Tbsp lemon juice.
3. Bring to a boil, then reduce heat to simmer about 7 minutes until crisp-tender.
4. Remove from heat and run under cold water to stop cooking.
5. Prepare vinaigrette:.
6. Combine remaining lemon juice, capers, mustard, sugar, and pepper. (Capers may be chopped or left whole, it's up to you. I usually chop them up a little.).
7. Slowly drizzle in oil while whisking rapidly, allowing vinaigrette to thicken slightly.
8. Toss asparagus with vinaigrette and serve.
9. May be refrigerated and served within a couple hours, or served warm immediately.
|
|