Asparagus With Lemon Caper Vinaigrette Recipe

Ingredients for Asparagus With Lemon Caper Vinaigrette

• 1 pound asparagus
• 1 teaspoon salt
• Lemon, Juice Of
• 2 tablespoons capers, drained
• Dijon Mustard
• 1 teaspoon sugar
• Black Pepper
• Olive Oil

How to Make Asparagus With Lemon Caper Vinaigrette

1. Trim the tough ends off 1 pound of asparagus spears and place them in a large skillet.
2. Add 1 cup of water, 1 teaspoon of salt, and 1 tablespoon of lemon juice to the skillet.
3. Bring the water to a boil, then reduce heat to a simmer and cook for 7-8 minutes, or until the asparagus is crisp-tender.
4. Remove the asparagus from the heat and immediately rinse under cold water to stop the cooking process.
5. While the asparagus cools, prepare the vinaigrette:
6. In a small bowl, whisk together 2 tablespoons lemon juice, 2 tablespoons capers (drained), 1 teaspoon Dijon mustard, 1 teaspoon sugar, and a pinch of freshly ground black pepper.
7. Slowly drizzle in 1/4 cup of olive oil while whisking rapidly until the vinaigrette emulsifies and slightly thickens.
8. Gently toss the cooled asparagus with the lemon caper vinaigrette.
9. Serve immediately, or refrigerate for up to 2 hours before serving. Enjoy warm or cold!