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Asparagus With Lemon Herb Dressing

  • Yield: 4 to 6 servings


  • 1 pound asparagus, stems peeled, if needed
  • Juice and zest of 1 lemon
  • 1/2 cup olive oil
  • 1 tablespoon each chopped chives, dill and parsley
  • 1 teaspoon chopped mint
  • Salt and pepper


  • In a large pot of boiling salted water blanch asparagus spears until tender but not mushy. Drain and "shock" spears in ice-water to cool quickly. Drain and pat dry. In a small bowl whisk together remaining ingredients until emulsified; season to taste with salt and pepper. Right before serving drizzle asparagus with lemon dressing.