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Boiled Asparagus With A Lemon Dijon Dressing

  9 rater(s)

Boiling the asparagus is a great way to cook it quickly without losing a lot of nutrients. If you don’t want to eat all of the asparagus when you make it, you can stop the cooking process by blanching some of the stalks in a bath of ice water. Set those aside to eat with another meal.

  • Prep Time: 5m
  • Cook Time: 15m
  • Total Time: 20m


For the Asparagus

  • 1 1/2 lb fresh asparagus stalks, ends trimmed and cut in half
  • 4 c water
  • 1 tsp. sea salt

For the Dressing

  • 2 tbsp. fresh-squeezed lemon juice
  • 1 tsp. Dijon mustard
  • sea salt and fresh ground black pepper to taste
  • 3 tbsp. extra virgin olive oil


  1. Fill a large pot with 4 cups of water, add 1 tsp. sea salt and bring to a boil.
  2. Trim all asparagus ends off and halve them diagonally so each piece is about 3-4 inches long.
  3. In a small glass measuring cup or bowl mix together the lemon juice, Dijon mustard, sea salt, and fresh ground black pepper, then whisk in the olive oil.
  4. Put trimmed asparagus into the boiling water, stir, and cook for 2-3 minutes. (Use a timer to be sure you don\'t cook it longer than that. You want the asparagus to be slightly tender-crisp when they\'re taken off the heat.) Drain asparagus into a colander placed in the sink and let sit for 1-2 minutes, until all the water has run off. Then put a layer of paper towels on a large cutting board, put asparagus on top of towels and blot dry.
  5. Arrange the asparagus pieces on a serving tray, drizzle the lemon-Dijon vinaigrette over, and serve. This is also good after it\'s been in the fridge overnight. It can be reheated quickly in a hot frying pan or just served cold in a salad.