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Asparagus With Lemon Caper Vinaigrette

Western.Chefs's picture
  Asparagus 3 Pound, trimmed
  Salt To Taste
  Lemon 1 Large
  Capers 2 Tablespoon, drained and chopped
  Dijon mustard 2 Teaspoon
  Sugar 1 Teaspoon
  Coarsely ground black pepper 1⁄4 Teaspoon
  Olive oil 3 Tablespoon

In 12 inch skillet, heat I inch water to boiling over high heat.
Add asparagus and 1/2 teaspoon salt; heat to boiling.
Reduce heat to medium low and simmer, uncovered, 5 to 7 minutes until asparagus spears are tender crisp; drain and rinse under cold running water to stop cooking.
Drain again.
Meanwhile, prepare vinaigrette: With vegetable peeler, remove 3 strips of peel (about 3" by 1" each) from lemon.
Slice strips lengthwise into thin slivers.
Squeeze 2 tablespoons juice from lemon.
In small bowl, combine lemon juice with capers, mustard, sugar, pepper, and 1/4 teaspoon salt.
With wire whisk, slowly beat in olive oil until mixture thickens slightly.
Place asparagus in small deep platter.
Pour vinaigrette over asparagus; toss well to coat.
Sprinkle slivered lemon peel on top.

Recipe Summary

Difficulty Level: 
Side Dish

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Average: 4.2 (20 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 736 Calories from Fat 424

% Daily Value*

Total Fat 48 g73.9%

Saturated Fat 6.9 g34.4%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 662.4 mg27.6%

Total Carbohydrates 72 g24%

Dietary Fiber 33.2 g132.9%

Sugars 30.6 g

Protein 33 g65.8%

Vitamin A 206.3% Vitamin C 237%

Calcium 49% Iron 168.5%

*Based on a 2000 Calorie diet

Asparagus With Lemon Caper Vinaigrette Recipe