Asperges froides à la vinaigrette citron-Dijon

Ingrédients

• 2 bunches asparagus (, washed and ends trimmed )
• 3 tablespoons extra virgin olive oil
• Juice of one lemon
• 2 tablespoons sherry vinegar (can use white wine vinegar)
• 2-3 teaspoons Dijon mustard
• 2 teaspoons honey (vegans: use agave syrup)
• sea salt and freshly ground black pepper to taste

Préparation

1. 1

   Fill a large bowl with water and ice. Set aside.Bring a large pot of lightly salted water to a boil. Add the asparagus and cook for 2-3 minutes or until crisp-tender. Drain quickly and immediately transfer to the ice bath for 2 minutes to cool down.

2. 2

   For the vinaigrette, whisk together the ingredients until emulsified.

3. 3

   Thoroughly drain the asparagus and blot with paper towels. Toss the asparagus with the vinaigrette and arrange the spears on a platter. You can chill the refrigerator for another 15-20 minutes to allow the vinaigrette to further absorb in the asparagus.