Asparagus with Lemon-Shallot Vinaigrette
By America's Test KitchenPublished on October 5, 2011
Time
30 minutes
Yield
Serves 6 to 8
Ingredients
2 pounds thin asparagus spears (2 bunches), tough ends trimmed (see illustration below)1 tablespoon olive oil 1 large shallot, minced (about 2 tablespoons)1 tablespoon lemon juice 1 teaspoon grated lemon zest 1 tablespoon minced fresh thyme leaves ¼ teaspoon Dijon mustard ⅓ cup extra-virgin olive oil Salt and ground black pepper
Instructions
- Adjust oven rack to uppermost position and heat broiler.
- Toss asparagus with oil and salt and pepper, then lay spears in single layer on heavy rimmed baking sheet. Broil about 4 inches from heating element, shaking pan halfway through to turn spears, until asparagus is tender and lightly browned, 8 to 10 minutes.
- Cool asparagus 5 minutes and arrange on serving dish.
- Whisk shallot, lemon juice and zest, thyme, mustard, and olive oil in small bowl; season to taste with salt and pepper. Drizzle over asparagus and serve immediately.
Time
30 minutesYield
Serves 6 to 8Ingredients
2 pounds thin asparagus spears (2 bunches), tough ends trimmed (see illustration below)
1 tablespoon olive oil
1 large shallot, minced (about 2 tablespoons)
1 tablespoon lemon juice
1 teaspoon grated lemon zest
1 tablespoon minced fresh thyme leaves
¼ teaspoon Dijon mustard
⅓ cup extra-virgin olive oil
Salt and ground black pepper
Test Kitchen Techniques
Ingredients
2 pounds thin asparagus spears (2 bunches), tough ends trimmed (see illustration below)
1 tablespoon olive oil
1 large shallot, minced (about 2 tablespoons)
1 tablespoon lemon juice
1 teaspoon grated lemon zest
1 tablespoon minced fresh thyme leaves
¼ teaspoon Dijon mustard
⅓ cup extra-virgin olive oil
Salt and ground black pepper
Test Kitchen Techniques
Ingredients
2 pounds thin asparagus spears (2 bunches), tough ends trimmed (see illustration below)
1 tablespoon olive oil
1 large shallot, minced (about 2 tablespoons)
1 tablespoon lemon juice
1 teaspoon grated lemon zest
1 tablespoon minced fresh thyme leaves
¼ teaspoon Dijon mustard
⅓ cup extra-virgin olive oil
Salt and ground black pepper
Test Kitchen Techniques
Why This Recipe Works
We developed a perfect asparagus recipe, including a simple sauce, that can be completed in just 10 minutes. We broiled the asparagus to concentrate the flavor and lightly caramelize its peel. While the asparagus cooked, we whisked together a simple, flavorful vinaigrette to drizzle over the hot asparagus before serving.
Instructions
- Adjust oven rack to uppermost position and heat broiler.
- Toss asparagus with oil and salt and pepper, then lay spears in single layer on heavy rimmed baking sheet. Broil about 4 inches from heating element, shaking pan halfway through to turn spears, until asparagus is tender and lightly browned, 8 to 10 minutes.
- Cool asparagus 5 minutes and arrange on serving dish.
- Whisk shallot, lemon juice and zest, thyme, mustard, and olive oil in small bowl; season to taste with salt and pepper. Drizzle over asparagus and serve immediately.
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