This asparagus is a classic side that everyone at my house adores. This is an elegant presentation and would be a huge it at a party no matter the season. This is light and delicious. This could easily accompany a decadent meal or a light summer supper!
Serving Size: 4
1 bunch of asparagus
1/4 cup extra virgin olive oil
2 tablespoons dijon mustard
1 teaspoon Herbes de Provence
salt and pepper to taste
Wash and trim asparagus.
Boil water and cook asparagus until it is bright green but still firm (but not hard).
Remove asparagus from boiling water and place it in an ice bath.
Use a microplane to zest the lemon and set the zest aside.
Juice the lemon.
Whisk together the juice, olive oil, dijon mustard, herbs and salt and pepper.
Place the asparagus in a serving dish and dress it with the vinaigrette.
Garnish the dish with the lemon zest.