Asparagus With Lemon Caper Vinaigrette

Recipe by Gatorbek
READY IN: 25mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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