Categories: Vegetables- Asparagus

Ingredients

• 2 lbs. asparagus, preferably similar in thickness
• 1/4 cup finely chopped shallot
• Juice from 1 lemon
• 1 Tbsp. honey
• 2 cloves garlic
• 1/4 tsp. fine sea salt, more as needed
• 1/4 tsp. ground black pepper, or as needed
• 3 Tbsp. extra-virgin olive oil

Directions

1. Bring a large pot of water to boil over high heat. Fill a large bowl with water and ice.

2. Meanwhile, trim the woody ends of the asparagus. Peel some of the stalks, if desired. Cut the asparagus on the diagonal into 1-inch pieces.

3. Add the asparagus to the pot and cook/blanch for 2 to 3 minutes, until it is just tender and bright green. use a skimmer or wide slotted spoon to transfer it to the ice-water bath to cool.

4. Combine the shallot, lemon, juice, honey; garlic, sea salt, and pepper in a small food processor. Pulse until well combined. With the motor running, add the oil in a slow, steady stream to form am emulsified dressing.

5. Drain the asparagus, transfer it to paper towels to dry, then place in a large bowl. Add 1/4 cup of the dressing and toss to coat evenly. Taste, adjust the seasoning or add dressing as needed.

6. Serve at room temperature.

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