Asparagus With Lemon Caper Vinaigrette

1. 1

   Trim ends of asparagus and place spears in a large skillet.

2. 2

   Cover asparagus with water and add salt and 1 Tbsp lemon juice.

3. 3

   Bring to a boil, then reduce heat to simmer about 7 minutes until crisp-tender.

4. 4

   Remove from heat and run under cold water to stop cooking.

5. 5

   Prepare vinaigrette:

6. 6

   Combine remaining lemon juice, capers, mustard, sugar, and pepper. (Capers may be chopped or left whole, it's up to you. I usually chop them up a little.).

7. 7

   Slowly drizzle in oil while whisking rapidly, allowing vinaigrette to thicken slightly.

8. 8

   Toss asparagus with vinaigrette and serve.

9. 9

   May be refrigerated and served within a couple hours, or served warm immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.