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Asparagus: Asparagus with Lemon Herb Dressing

Source of Recipe

Emeril Lagasse


List of Ingredients

1 pound asparagus, peel stems if need
juice and zest of one lemon
1/2 cup olive oil
1 tablespoon chopped chives, dill and parsley
1 teaspoon chopped mint


Recipe

In a large pot of boiling salted water blanch asparagus spears until tender but not mushy. Drain and "shock" spears in ice-water to cool quickly. Drain and pat dry. In a small bowl whisk together remaining ingredients until emulsified; season to taste with salt and pepper. Right before serving drizzle asparagus with lemon dressing. Yield: 4 to 6 servings.