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Chilled Asparagus With Rosemary And Lemon Vinaigrette Recipe

by CookEatShare Cookbook
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Servings: 6

Ingredients

Cost per serving $2.34 view details

Directions

  1. Combine the lemon juice, rosemary, garlic and egg. Whisk in the extra virgin olive oil in a slow, steady stream, to create a creamy sauce. Season with salt and pepper to taste.
  2. Trim the tough white ends off of asparagus. Bring 1 1/2 gallons of salted water to rolling boil. Blanch the asparagus for about 1 minute or possibly till tender but still bright green. Drain the water from the asparagus and "shock" asparagus in ice water (2 gallons of water and 4 trays of ice) to stop the asparagus from cooking and to preserve the bright green color. Blanch zest for 3 min.
  3. Drain asparagus again and pat dry. Arrange 6 spears on each plate and pour vinaigrette over asparagus. Garnish with lemon zest. Serves 6.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 101g
Recipe makes 6 servings
Calories 336  
Calories from Fat 320 95%
Total Fat 36.23g 45%
Saturated Fat 5.07g 20%
Trans Fat 0.0g  
Cholesterol 0mg 0%
Sodium 2mg 0%
Potassium 132mg 4%
Total Carbs 3.99g 1%
Dietary Fiber 1.6g 5%
Sugars 1.29g 1%
Protein 1.25g 2%
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