Asparagus with Lemon-Shallot Vinaigrette

Name: Asparagus with Lemon-Shallot Vinaigrette
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

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Appears in Cook's Illustrated March/April 2001

SERVES6 to 8

TIME30 minutes

Asparagus with Lemon-Shallot Vinaigrette

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...

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