#50-Chilled Asparagus with Citrus Vinaigrette from "Real Kitchen"

#50 as selected by Emily Kufus.... 


Emily is the daughter of my Mom's friend, Lynn. I am considerably older than she is, but she can still go head to head with me on the Friends and Big Bang Theory Trivia....in fact, she might one of the few who have actually beaten me.

Chilled Asparagus with Citrus Vinaigrette from "Real Kitchen"


Serves: 4-6

2 bunches asparagus, trimmed

Juice and zest of 1 orange

Juice and zest of 1 lime

Juice and zest of 1 lemon

1 tablespoon Dijon mustard

Sea salt and freshly ground black pepper

1/4 cup canola oil

Fresh mint, for garnish

Bring a pot of lightly salted water to a boil and fill a large bowl with ice water. Trim off the woody ends of the spears. Blanch the asparagus in the boiling water for 3 minutes. Dump the asparagus in the ice water to stop them from overcooking and getting mushy. This also keeps the bright green color.

Whiz the citrus juices, zests, mustard, salt, and pepper together in a blender. Gradually drizzle in the oil until the vinaigrette thickens. Drain the asparagus and arrange the spears on a serving platter. Pour on the vinaigrette, garnish with fresh mint, and we’re home.

Modifications: I had some leftover grilled asparagus that I used for this dish.


Yum. This dressing was fabulous...so fresh and light and the citrus really cut through that strong asparagus flavor. My only suggestion would be to let the asparagus sit in the dressing for awhile, to absorb the flavors...I kept dipping just so get more of the citrus flavor.