Asparagus with Lemon Vinaigrette

Asparagus with Lemon Vinaigrette

We used purple-tipped white asparagus for this, but green would be great, as well.
You could serve as a side dish or first course.


  • 10oz (300gr) asparagus, green or white
  • 1 tbs salad olive oil
  • 1 tbs fresh lemon juice
  • 1 tbs fresh, snipped parsley


  • Asparagus:
  • If using green – snap off ends.
  • If using white – using vegetable peeler and peel the bottom half of stalk, laying it flat on the counter so as not to break it.
  • For both:
  • Put into a skillet big enough to hold them in one layer.
  • Add water to cover bottom by 1/4 inch, cover and bring to boil.
  • Lower heat and cook just until done, 6 – 8 minutes for green, 8 – 10 for white.
  • Vinaigrette:
  • Whisk together olive oil, lemon juice and parsley.
  • To finish:
  • When asparagus is done, drain and put onto a serving plate, drizzle with Vinaigrette, add pepper and serve.


To test for doneness: the tip of a knife should go in easily.


Keywords: asparagus, vinaigrette

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