Asparagus with Lemon-Shallot Vinaigrette
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.
INGREDIENTS
1 bunch asparagus, tough ends trimmed off
½ tablespoon olive oil
1 small shallot, minced (about 1 tablespoon)
½ tablespoon lemon juice
½ teaspoon grated lemon zest
½ tablespoon minced fresh thyme leaves
Small amount (< ¼ teaspoon) Dijon mustard
¼ cup extra-virgin olive oil
Salt and ground black pepper
Directions:
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.