Asparagus with lime vinaigrette
15
6
8
No
Ingredients
- 1 kg (2.2 pounds) of fresh ready asparagus
- 30 ml (2 tablespoons) of olive oil
- 5 ml (1 teaspoon) of finely grated zest lime
- 30 ml (2 tablespoons) of freshly squeezed lime juice
- 10 ml (2 teaspoons) of honey
- 1 ml (1/4 teaspoon) of salt
- 1 pinch of pepper
- 15 ml (1 tablespoon) of finely chopped fresh mint
- 15 ml (1 tablespoon) of finely chopped fresh chives (or green onions)
- 30 ml (2 tablespoons) of diced red pepper
Preparation
Side-by-side mode
- In a large non-stick pan with boiling salted water, cook asparagus for 6 minutes or till it's tender and crispy. Drain asparagus and set under cold water to stop the cooking. Drain on paper towels.
- In a small bowl, with a whisk, mix olive oil, zest, lime juice, honey, salt and pepper. Add mint and chive then mix well.
- When comes time to serve, set drained asparagus on a serving plate. Spray with lime vinaigrette and sprinkle diced red peppers.
Chef’s note
You can prepare asparagus beforehand, let it cool down and put it in an hermetic container. Can be kept till the next day in the refridgerator.
You can also prepare the vinaigrette beforehand and cover it. Can be kept till the next day in the refridgerator.
