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Asparagus with Lemon Onion Vinaigrette

Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 6

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.

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.