Name: Asparagus with Lemon-Shallot Vinaigrette
Total time: 30 min
Yield: Serves 6 to 8
Ingredients: 2 pounds thin asparagus spears (2 bunches), tough ends trimmed (see illustration below); 1 tablespoon olive oil; 1 large shallot, minced (about 2 tablespoons); 1 tablespoon lemon juice; 1 teaspoon grated lemon zest; 1 tablespoon minced fresh thyme leaves; 1/4 teaspoon Dijon mustard; 1/3 cup extra-virgin olive oil; Salt and ground black pepper

Why This Recipe Works

We developed a perfect asparagus recipe, including a simple sauce, that can be completed in just 10 minutes. We broiled the asparagus to concentrate the flavor and lightly caramelize its peel. While the asparagus cooked, we whisked together a simple, flavorful vinaigrette to drizzle over the hot asparagus before serving.

Instructions

Adjust oven rack to uppermost position and heat broiler.

Toss asparagus with oil and salt and pepper, then lay spears in single layer on heavy rimmed baking sheet. Broil about 4 inches from heating element, shaking pan halfway through to turn spears, until asparagus is tender and lightly browned, 8 to 10 minutes.

Cool asparagus 5 minutes and arrange on serving dish.

Whisk shallot, lemon juice and zest, thyme, mustard, and olive oil in small bowl; season to taste with salt and pepper. Drizzle over asparagus and serve immediately.