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    Nutrition Info . . .

    NutrientsLipids, Cellulose
    VitaminsA, B9, C, E
    MineralsNatrium, Cobalt

    Ingredients Jump to Instructions ↓

    1. 1 pound asparagus, stems peeled, if needed

    2. Juice and zest of 1 lemon

    3. 1/2 cup olive oil

    4. 1 tablespoon each chopped chives, dill and parsley

    5. 1 teaspoon chopped mint

    6. Salt and pepper

    Instructions Jump to Ingredients ↑

    1. In a large pot of boiling salted water blanch asparagus spears until tender but not mushy. Drain and "shock" spears in ice-water to cool quickly. Drain and pat dry. In a small bowl whisk together remaining ingredients until emulsified; season to taste with salt and pepper. Right before serving drizzle asparagus with lemon dressing.

    2. Yield : 4 to 6 servings


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