Asparagus with Lemon Vinaigrette
1/4 cup extra-virgin olive oil (can use hazelnut or walnut oil)
2 tablespoons freshly squeezed lemon juice
3/4 teaspoon fresh thyme leaves, chopped
1 clove garlic, minced
3/4 teaspoon coarse salt
Pinch freshly cracked black pepperor to taste
2 pounds asparagus stalks, washed and trimmedIn a jar or bowl, combine olive oil, lemon juice, thyme, garlic, salt, and pepper. Store, covered, in the refrigerator. Serve at room temperature.
Blanch the asparagus in lightly-salted boiling water for about 3 minutes or until crisp-tender; do not overcook. Remove from heat and refresh under cold water; drain well.
Toss asparagus with enough lemon vinaigrette to lightly coat.
Arrange asparagus on serving platter or individual serving plates.