Asparagus with Lemon Vinaigrette
1 lb thin asparagus
1/4 cup Lemon Vinaigrette, recipe follows
1. Trim asparagus and have a large bowl of ice and cold water ready.
2. Cook asparagus just until tender, 3-4 minutes in boiling water.
3. Transfer to bowl of ice water to stop cooking.
4. Drain well and pat dry.
5. Gently toss with vinaigrette and salt and pepper to taste.
Lemon Vinaigrette
1-2 lemons
1/3 cup extra-virgin olive oil
1. Squeeze enough juice from the lemon(s) to measure 1/3 cup.
2. Combine lemon juice and salt and pepper to taste.
3. Whisk in oil in a slow stream.
**may be prepared 3 hours ahead and chilled, covered. Bring it to room temperature prior to using.
Recipe courtesy of Gourmet Magazine via the foodnetwork.com