why make this recipe
This dish is quick, fresh, and bright. It keeps the asparagus crisp and brings out a fresh lemon taste. It works as a simple side for fish, chicken, or a light meal.
introduction
This recipe is easy and uses few ingredients. It cooks asparagus so it stays tender and not soft. If you like simple desserts after a fresh meal, try a light treat like chia pudding with coconut milk.
how to make Asparagus with Lemon Vinaigrette
Follow the steps below. The method cooks the asparagus with a little water until just done. Then you add a quick lemon vinaigrette and serve.
Ingredients :
10oz (300gr) asparagus, green or white, 1 tbs salad olive oil, 1 tbs fresh lemon juice, 1 tbs fresh, snipped parsley
Directions :
Asparagus:, If using green – snap off ends., If using white – using vegetable peeler and peel the bottom half of stalk, laying it flat on the counter so as not to break it., For both:, Put into a skillet big enough to hold them in one layer., Add water to cover bottom by 1/4 inch, cover and bring to boil., Lower heat and cook just until done, 6 – 8 minutes for green, 8 – 10 for white., Vinaigrette:, Whisk together olive oil, lemon juice and parsley., To finish:, When asparagus is done, drain and put onto a serving plate, drizzle with Vinaigrette, add pepper and serve.
how to serve Asparagus with Lemon Vinaigrette
Serve warm or at room temperature. Place the asparagus on a plate and spoon the vinaigrette over them. Add a grind of black pepper. They pair well with grilled fish, roasted chicken, or a grain bowl.
how to store Asparagus with Lemon Vinaigrette
Cool the asparagus to room temperature. Put in an airtight container and store in the fridge for up to 2 days. Keep the vinaigrette mixed in if you plan to eat soon. For best texture, eat within 24 hours.
tips to make Asparagus with Lemon Vinaigrette
- Pick firm, bright stalks with tight tips.
- Trim green asparagus by snapping off the woody ends.
- Peel white asparagus with a vegetable peeler to remove the thick skin.
- Cook just until tender to keep a slight bite.
- Warm the vinaigrette a little if you like it more mellow.
variation (if any)
- Add a little grated lemon zest to the vinaigrette for more lemon flavor.
- Toss in a teaspoon of Dijon mustard for a sharper sauce.
- Sprinkle toasted almonds or shaved Parmesan before serving for crunch.
FAQs
Q: Can I roast the asparagus instead of cooking in a skillet?
A: Yes. Roast at 425°F (220°C) for 10–12 minutes until tender and slightly browned.
Q: Can I make this ahead?
A: You can cook the asparagus ahead and warm gently. Add vinaigrette just before serving.
Q: Do I need to peel green asparagus?
A: No. Green asparagus usually does not need peeling. Only peel if the stalk is very thick and tough.
Q: Can I use bottled lemon juice?
A: Fresh lemon juice tastes best, but bottled lemon juice will work in a pinch.
Asparagus with Lemon Vinaigrette
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Category: Side Dish
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
A quick and fresh asparagus dish brightened with a simple lemon vinaigrette, perfect as a side for fish or chicken.
Ingredients
- 10 oz (300 g) asparagus, green or white
- 1 tbsp salad olive oil
- 1 tbsp fresh lemon juice
- 1 tbsp fresh, snipped parsley
Instructions
- If using green asparagus, snap off ends.
- If using white asparagus, peel the bottom half of the stalk with a vegetable peeler.
- Put the asparagus in a skillet big enough to hold them in one layer.
- Add water to cover the bottom by 1/4 inch and cover to bring to a boil.
- Lower the heat and cook just until done: 6–8 minutes for green, 8–10 for white.
- Whisk together olive oil, lemon juice, and parsley for the vinaigrette.
- When the asparagus is done, drain and put onto a serving plate.
- Drizzle with vinaigrette, add pepper, and serve.
Notes
Serve warm or at room temperature. For best texture, consume within 24 hours.
Nutrition
- Serving Size: 1 serving
- Calories: 120
- Sugar: 2g
- Sodium: 30mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg
