Week of May 29th
Asparagus with Lemon Vinaigrette
1/4 cup extra-virgin olive oil
2 tablespoons freshly squeezed lemon juice
3/4 teaspoon fresh thyme leaves, chopped
1 clove garlic, minced
3/4 teaspoon sea salt
Pinch freshly cracked black pepper to taste
2 pounds asparagus stalks, washed and trimmed
In a bowl, combine olive oil, lemon juice, thyme, garlic, salt, and pepper. Store covered in the refrigerator. Serve at room temperature.
Blanch the asparagus in lightly-salted boiling water for about 3 minutes or until crisp-tender. Remove from heat and rinse under cold water; drain well.
Toss asparagus with enough lemon vinaigrette to lightly coat and enjoy.