Asparagus With Lemon-Shallot Vinaigrette
Ready In: 23 mins
Serves: 6-8
Ingredients
- 2 lbs thin asparagus spears, tough ends trimmed (2 bunches)
- 1 tablespoon olive oil
- salt & fresh ground pepper
- 1 large shallot, minced (about 2 tablespoons)
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest, grated
- 1 tablespoon thyme, minced
- 1⁄4 teaspoon Dijon mustard
- 1⁄3 cup extra virgin olive oil
- salt & fresh ground pepper
Directions
- Adjust oven rack to uppermost position and heat broiler.
- Toss asparagus with oil and salt and pepper, then lay spears in single layer on heavy rimmed baking sheet. Broil about 4 inches from heating element, shaking pan halfway through to turn spears, until asparagus is tender and lightly browned, 8 to 10 minutes.
- Cool asparagus 5 minutes and arrange on serving dish.
- Whisk shallot, lemon juice and zest, thyme, mustard, and olive oil in small bowl; season to taste with salt and pepper. Drizzle over asparagus and serve immediately.
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