Name: Lemon Asparagus Salad
Total time: 40 min
Ingredients: 2 pounds asparagus , trimmed; Salt and pepper; 1/4 cup juice from 2 lemons; 1 tablespoon Dijon mustard; 1 tablespoon honey; 1 garlic clove , minced; 3/4 cup extra-virgin olive oil; 1 tablespoon finely chopped fresh chives

Why This Recipe Works

The fresh spring flavors of our Lemon Asparagus Salad are a great addition to any holiday menu. The first key to a flavorful recipe is to aggressively salt the cooking water so the asparagus emerges well seasoned. Once the asparagus is tender, we immediately drained and shocked it in a bowl of ice water to prevent further softening. When the asparagus had cooled, we drained and patted the spears dry so our Lemon Asparagus Salad’s dressing didn’t become watery. Adding fresh garlic and Dijon mustard to a simple vinaigrette gave it a slightly spicy bite. A touch of honey balanced the strong flavors in the dressing and gave the dressing a thick texture that helped it cling to the asparagus. The blanched asparagus can be refrigerated in a large zipper-lock bag for up to 24 hours before being dressed and served.

Before You Begin

The asparagus can be blanched and the dressing can be prepared in advance, but don't combine the 2 elements in this salad until serving time.

Instructions

Bring 4 quarts water to boil in large pot. Add asparagus and 1 tablespoon salt and cook until just tender, 2 to 4 minutes. Drain and immediately transfer to bowl of ice water. When completely cool, drain and pat dry with paper towels.

Combine lemon juice, mustard, honey, garlic 1/2 teaspoon salt, and 1/4 teaspoon pepper in bowl. Slowly whisk in oil to emulsify. Stir in chives. Arrange asparagus on platter and drizzle with vinaigrette. Serve.

Make Ahead: The blanched asparagus can be refrigerated in a large zipper-lock bag for 24 hours. The vinaigrette can be prepared (with exception of the chives) and refrigerated for 3 days. The chives should be chopped and added to the vinaigrette just prior to serving.