Refreshing Lemon Asparagus

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 .