Asparagus with lemon herb dressing
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1.00 | pounds | asparagus; stems peeled |
| 1 | if needed | |
| 1 | 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 |
| 1 | salt; to taste | |
| 1 | freshly-ground black pepper; to taste | |
Directions
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@...
04-18-1998
Recipe by: Emeril Lagasse
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