ASPARAGUS WITH LEMON-SHALLOT VINAIGRETTE

Asparagus With Lemon-Shallot Vinaigrette image

Provided by Abby Girl

Categories Vegetable

Time 23m

Yield 6-8 serving(s)

Number Of Ingredients 10

Previous Next

2 lbs thin asparagus spears, tough ends trimmed (2 bunches)
1 tablespoon olive oil
salt & fresh ground pepper
1 large shallot, minced (about 2 tablespoons)
1 tablespoon lemon juice
1 teaspoon lemon zest, grated
1 tablespoon thyme, minced
1/4 teaspoon Dijon mustard
1/3 cup extra virgin olive oil
salt & fresh ground pepper

Steps:

Adjust oven rack to uppermost position and heat broiler.
Toss asparagus with oil and salt and pepper, then lay spears in single layer on heavy rimmed baking sheet. Broil about 4 inches from heating element, shaking pan halfway through to turn spears, until asparagus is tender and lightly browned, 8 to 10 minutes.
Cool asparagus 5 minutes and arrange on serving dish.
Whisk shallot, lemon juice and zest, thyme, mustard, and olive oil in small bowl; season to taste with salt and pepper. Drizzle over asparagus and serve immediately.

Nutrition Facts : Calories 162.7, Fat 14.6, SaturatedFat 2.1, Sodium 24.3, Carbohydrate 7.1, Fiber 3.1, Sugar 2, Protein 3.8