Asparagus with Lemon Onion Vinaigrette
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The original recipe calls for shallots. I don’t commonly have shallots in the house and going to the store requires pre-planning when you live out in the country so I adjusted it to use some onion and it turned out great! The bright flavor of the vinaigrette goes great with the sharp flavor of the asparagus.
Asparagus with Lemon Onion Vinaigrette
Category
Potatoes & Veggies
Persons
6
Prep Time
15 minutes
Cook Time
15 minutes
Total Time
30 minutes
Notes
If you would prefer use shallots (the original recipe calls for them) you can replace the onion and garlic with one or two finely minced shallots.
Ingredients
- 2 pounds of asparagus
- Oil
- Seasoning
- Vinaigrette
- 1/3 cup olive oil
- 1 Tbsp lemon juice
- ¼ tsp Dijon mustard
- ¼ cup onion, finely minced
- 2 cloves garlic, finely minced
- 1 Tbsp fresh thyme, minced
- 1 tsp lemon zest, grated
- Salt & pepper
- Parmesan cheese for serving
Instructions
- Mince the onions and soak them in a cup of water to mellow them out a bit.
- Wash and trim the tough ends from the asparagus. I like to simply bend them towards the bottom and let them snap – this will always eliminate any of the tough stem.
- Oil the asparagus and mix by hand to cover them, and season with salt and pepper or Cavender’s.
- Broil or grill the asparagus until lightly browned and tender.
- While broiling, mix up the vinaigrette
- To serve, lay out the cooked asparagus on the serving bowl or tray. Drizzle with the vinaigrette and sprinkle with Parmesan cheese.