Chilled Asparagus with Citrus Vinaigrette

1. 1

   Bring a pot of lightly salted water to a boil and fill a large bowl with ice water.

2. 2

   Trim off the woody ends of the spears.

3. 3

   Blanch the asparagus in the boiling water for 3 minutes.

4. 4

   Dump the asparagus in the ice water to stop them from overcooking and getting mushy.

5. 5

   This also keeps the bright green color.

6. 6

   Whiz the citrus juices, zests, mustard, salt, and pepper together in a blender.

7. 7

   Gradually drizzle in the oil until the vinaigrette thickens.

8. 8

   Drain the asparagus and arrange the spears on a serving platter.

9. 9

   Pour on the vinaigrette, garnish with fresh mint, and were home.

* Per serving · 4 servings · Values may vary.

No additional tips available.