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Asparagus with Lemon-Mustard Vinaigrette
Asparagus with Lemon-Mustard Vinaigrette

Asparagus with Lemon-Mustard Vinaigrette

30 Min(s)
What You Need
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1 serving
Original recipe yields 1 serving
2 Tbsp lemon juice
1 tsp Dijon mustard
Salt
Freshly ground pepper
1/4 cup extra-virgin olive oil
1 1/2 lb medium asparagus, tough ends snapped off
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Let's Make It
1
In a large saucepan, bring several quarts of water to a boil. While waiting for the water to heat, whisk the lemon juice, mustard and salt and pepper to in a small bowl. Whisk in the oil until the dressing is smooth.
2
Add asparagus and desired amount of salt to the boiling water. Cook until spears are tender but not limp, about 4 minutes.
3
Drain the asparagus in a single layer on a large platter. The asparagus can be covered with plastic wrap and refrigerated for several hours. When ready to serve, rewhisk the dressing and drizzle over asparagus. Serve immediately.
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