Chilled Asparagus with Lemon-Dijon Vinaigrette

Cool and crisp asparagus spears are tossed with a lemon-dijon vinaigrette for a simple, elegant and delicious asparagus side dish!

📝 Ingredients

• 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

👨‍🍳 Instructions

1. 1Fill 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. 2For the vinaigrette, whisk together the ingredients until emulsified.
3. 3Thoroughly 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.