- 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.