Ingredients
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1/8 cup extra virgin olive oil (try hazelnut oil)
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2 tablespoons lemon juice, freshly squeezed
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1/4 teaspoon lemon zest
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1/4 teaspoon Dijon mustard
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1/2 teaspoon fresh thyme leave
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1 teaspoon kosher salt
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1 pinch black peppercorns, freshly cracked
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1 tablespoon pine nuts, toasted
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1 garlic clove, minced
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1 lb asparagus spear, washed and trimmed
Instructions
- 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 .