Ingredients for Asparagus With Lemon Caper Vinaigrette
- 1 pound asparagus spears
- 1 teaspoon salt
- Lemon, Juice Of
- 2 tablespoons capers
- 1 teaspoon Dijon mustard
- 1 teaspoon sugar
- pinch black pepper
- 1/4 cup olive oil
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How to Make Asparagus With Lemon Caper Vinaigrette
- Trim the tough ends off 1 pound of asparagus spears and place them in a large skillet.
- Add 1 cup of water, 1 teaspoon of salt, and 1 tablespoon of lemon juice to the skillet.
- 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.
- Remove the asparagus from the heat and immediately rinse under cold water to stop the cooking process.
- While the asparagus cools, prepare the vinaigrette:
- 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.
- Slowly drizzle in 1/4 cup of olive oil while whisking rapidly until the vinaigrette emulsifies and slightly thickens.
- Gently toss the cooled asparagus with the lemon caper vinaigrette.
- Serve immediately, or refrigerate for up to 2 hours before serving. Enjoy warm or cold!
Nutrition Information (Approximate per serving)
Sodium
77 g
Sugar
11g
Fat
7g
Carbs
2g
