asparagus with lemon herb dressing

4 servings
1.00 pounds asparagus; stems peeled
if needed
juice and zest of 1 lemon
½ cup olive oil
1.00 tablespoon chopped fresh chives
1.00 tablespoon chopped fresh dill
1.00 tablespoon chopped fresh parsley
1.00 teaspoon chopped mint
salt; to taste
freshly-ground black pepper; to taste

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. This recipe yields 4 to 6 servings.

Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-109 broadcast 04-10-1998) Downloaded from their Web-Site -

Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@... -or- MAD-SQUAD@...


Recipe by: Emeril Lagasse

Converted by MM_Buster v2.0l.

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