LEMON ASPARAGUS SALAD

LEMON ASPARAGUS SALAD image

Yield 8 servings

Number Of Ingredients 8

2 pounds asparagus , trimmed
Salt and pepper
1/4 cup juice from 2 lemons
1 tablespoon Dijon mustard
1 tablespoon honey
1 garlic clove , minced
3/4 cup extra-virgin olive oil
1 tablespoon finely chopped fresh chives

Steps:

1. Bring 4 quarts water to boil in large pot. Add asparagus and 1 tablespoon salt and cook until just tender, 2 to 4 minutes. Drain and immediately transfer to bowl of ice water. When completely cool, drain and pat dry with paper towels. 2. Combine lemon juice, mustard, honey, garlic 1/2 teaspoon salt, and 1/4 teaspoon pepper in bowl. Slowly whisk in oil to emulsify. Stir in chives. Arrange asparagus on platter and drizzle with vinaigrette. Serve. Make Ahead: The blanched asparagus can be refrigerated in a large zipper-lock bag for 24 hours. The vinaigrette can be prepared (with exception of the chives) and refrigerated for 3 days. The chives should be chopped and added to the vinaigrette just prior to serving.