Prep 15 mins
Cook 10 mins
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.
- 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
- Trim ends of asparagus and place spears in a large skillet.
- Cover asparagus with water and add salt and 1 Tbsp lemon juice.
- Bring to a boil, then reduce heat to simmer about 7 minutes until crisp-tender.
- Remove from heat and run under cold water to stop cooking.
- Prepare vinaigrette:.
- 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.).
- Slowly drizzle in oil while whisking rapidly, allowing vinaigrette to thicken slightly.
- Toss asparagus with vinaigrette and serve.
- May be refrigerated and served within a couple hours, or served warm immediately.
Delicious! I loved the slight sweetness with the tang of the mustard! I ate warm. Loved it! Thanks! My sister loved it too. :)
Very nice recipe. I normally roast asparagus, but wanted to try something different for Easter. The really nice thing about this is you can make it ahead of time and it is one less thing to worry about while trying to get a large meal on the table.
I liked this recipe for its ease and flexibility, and that is the only reason it got 4 stars. But, next time, I will cut the sauce in half. To me, there was way too much wasted sauce still left on the serving dish!! I also came to the conclusion that I really prefere either grilling or broiling asparagus... it just gives it a superior taste over boiling it. After making these changes... this recipe would rock at a solid 10.