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Serves: 4-6
We are so lucky to live in the valley when it's asparagus season. This delicious side dish is perfect to be shared at a Pot Luck, family gathering or a picnic. It is easily transportable and can be made in advance. Serve with Bokisch Verdejo.
Ingredients
- 1 bunch asparagus
- Parmesan cheese
- 1 Tbsp Dijon mustard
- ¼ cup Bokisch Extra Virgin Olive Oil
- 1 clove minced garlic
- 1 tsp white balsamic
- 1 tsp apple cider vinegar
- Zest of 1 lemon
- Fresh Thyme Sprigs
Instructions
- Trim the asparagus by breaking off the stem.
- Steam in a shallow pan until al dente.
- Immediately chill in a shallow bowl with ice water and ice cubes on top.
- Drain and dry on paper towels.
- Make the dressing by whisking the olive oil with the garlic, Dijon Mustard, Balsamic, Cider vinegar and salt and pepper.
- Pour the dressing on top and let marinate in the fridge.
- Before serving sprinkle with Parmesan and lemon zest.
- Garnish with Thyme sprigs
Be careful not to overcook the asparagus! Use a fork to poke it and see if it is al dente.
The chilled ice bath will also help maintain the vibrant green of the asparagus. Yum!
Nadia is my little helper as I work on my blog posts outside. She’s so sweet!
