Prep 10 mins
Cook 3 mins
Fresh asparagus seasoned with lemon, garlic and garnished with pine nuts. Dijon is the historical capital of the province of Burgundy know for the mustard and wine.
- 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
- In a jar, combine olive oil, lemon juice, zest, dijon mustard, thyme, garlic, salt, and pepper. Store, covered, in the refrigerator.
- 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.
- Toss asparagus with enough lemon vinaigrette to lightly coat. Arrange asparagus on serving platter .
Lemony and springy! I whisked together the sauce, placed the asparagus in a grill pan, poured sauce over it and roasted the vegetables for 7-8 minutes at 425 degrees! Fresh parsley replaced thyme. Easy and fast! Reviewed for Veg Tag/May.
Ok, I'll be perfectly honest in that I didn't expect I'd like this recipe as much as I do, but once I tasted it, the food was gone in a flash. The light tart taste of the lemon contrasted especially well with the dark earthy flavors of the asparagus, extra virgin olive oil and toasted pine nuts. All this action takes place against a delightful backdrop of artfully suggested dijon mustard, kosher salt, thyme and garlic. Definitely recommended.
This was so delicious. The flavors all go together so well. I roasted my asparagus instead of blanching. Everything else I followed exactly. I will definately make my asparagus like this again. Made for Veg*n swap.