these little beauties were all over the place at the farmer's market over the weekend. and while i don't wait until asparagus season to cook with them, they are a whole lot cuter and tastier than the kind you find at the supermarket. it was kind of hard to narrow down an asparagus recipe to share here. there are so many wonderful things asparagus is good for, but i chose to share a recipe that i made all summer long last year. it's a great warm weather dish, that can be served warm or cold.
the original recipe was from the new york times, from last april. i changed it around a bit to my liking, and also added some crispy lemon zest for additional flavor. the oil used to fry the lemon zest was reserved for the vinaigrette. likewise, you can regular olive oil and the dressing will taste just as good. this recipe will make extra vinaigrette which can be used to dress any salad, or as a dipping sauce for vegetables.
asparagus with shallot vinaigrette + crisp lemon zest
adapted from the new york times - april 27, 2012
| serves 4
1 bunch asparagus (1-1 1/2 pounds), bottoms trimmed
half of a shallot, minced
1 tablespoon apple cider vinegar
1 tablespoon good dijon mustard (i use Maille)
2 tablespoons olive oil
1 teaspoon fresh chives, chopped
1 lemon, skin peeled
salt and fresh ground pepper
eat a small skillet on medium high with the olive oil. using a vegetable peeler, remove the rind from the lemon. then slice the pieces into matchsticks. add the matchsticks to the hot oil; cook for about 10 seconds - until the lemon starts curling. using tongs, remove the lemon and place on a paper towel to remove extra oil. (do not discard the oil in the pan, you will use this in the vinaigrette.) let the lemon peel cool
to make the vinaigrette, place the minced shallot in a small bowl, add the vinegar, and a pinch of salt; let the mixture sit for about 5 minutes. stir in the mustard, then whisk in the lemon olive oil. season with salt and pepper to taste
heat a large skillet on medium, coat pan with olive oil. while pan is heating, snap off and discard the tough bottoms of the asparagus. dd the asparagus to the hot pan; cook for 10-12 minutes depending on how thin or thick your asparagus is. place cooked asparagus on a platter and spoon the vinaigrette over them. garnish with chives and fried lemon zest. enjoy