Serves 4
Ingredients
20 spears jumbo asparagus (about 1 pound), peeled
Coarse sea salt
Freshly ground pepper
Meyer lemon dressing (recipe below)
Directions
In a pot of boiling, heavily salted water, cook the asparagus about 4 minutes. Drain well. Shock in a bowl of ice water until cool, then drain well.
If serving warm, toss the asparagus with about 1/3 cup of the dressing. Season with coarse salt and freshly ground pepper.
Meyer Lemon Dressing
Ingredients
Juice and zest of 3 Meyer lemons
1 teaspoon mustard
1 tablespoon egg yolk (discard the rest)
1 small shallot, minced
Salt and freshly ground pepper
1 1/2 cups canola oil
Directions
In a mixing bowl, whisk together the juice and zest, mustard, egg yolk, shallot, and salt and pepper. Whisk in the canola oil in a slow stream to emulsify.
Note: This recipe will make a little extra dressing.
