1 1/2 lbs asparagus, trimmed 1 T lemon juice 1/4 tsp lemon zest 3 T extra-virgin olive oil 1 T shallots, finely chopped salt and pepper to taste (See recipe for tabbouleh for serving suggestion)
Blanch asparagus in boiling salted water for 2-4 minutes. Plunge into ice water to stop cooking process. Drain and transfer to serving plate. Whisk lemon juice, zest, and gradually add olive oil. Pour over asparagus. Add salt and pepper and serve at room temperature.
Ken Oliver, "Cooking with Ken" E-mail questions: firstname.lastname@example.org
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