Recipe information
Yield
serves 4 to 6
Ingredients
2 bunches asparagus, trimmed
Juice and zest of 1 orange
Juice and zest of 1 lime
Juice and zest of 1 lemon
1 tablespoon Dijon mustard
Sea salt and freshly ground black pepper
1/4 cup canola oil
Fresh mint, for garnish
Preparation
Step 1
Bring a pot of lightly salted water to a boil and fill a large bowl with ice water. Trim off the woody ends of the spears. Blanch the asparagus in the boiling water for 3 minutes. Dump the asparagus in the ice water to stop them from overcooking and getting mushy. This also keeps the bright green color.
Step 2
Whiz the citrus juices, zests, mustard, salt, and pepper together in a blender. Gradually drizzle in the oil until the vinaigrette thickens. Drain the asparagus and arrange the spears on a serving platter. Pour on the vinaigrette, garnish with fresh mint, and we’re home.
Reprinted with permission from Tyler Florence's Real Kitchen by Tyler Florence. © 2003 Clarkson Potter
