Chilled Asparagus With Rosemary And Lemon Vinaigrette Recipe

1. 1

   ["Combine the lemon juice, rosemary, garlic and egg.", "Whisk in the extra virgin olive oil in a slow, steady stream, to create a creamy sauce.", "Season with salt and pepper to taste.", "Trim the tough white ends off of asparagus.", "Bring 1 1/2 gallons of salted water to rolling boil.", "Blanch the asparagus for about 1 minute or possibly till tender but still bright green.", "Drain the water from the asparagus and ""shock"" asparagus in ice water (2 gallons of water and 4 trays of ice) to stop the asparagus from cooking and to preserve the bright green color.", "Blanch zest for 3 min.", "Drain asparagus again and pat dry.", "Arrange 6 spears on each plate and pour vinaigrette over asparagus.", "Garnish with lemon zest.", "Serves 6."]

* Per serving · 4 servings · Values may vary.

No additional tips available.