Name: Asparagus in Lemon Herb Vinaigrette
Ingredients: 1 lb asparagus, trimmed and blanched (see post for tips on blanching); 4 T olive oil, divided; 1 large shallot, peeled and diced; 3 T white balsamic vinegar (can sub equal amount of apple cider or rice vinegar with 1.5 tsp honey); 1 T fresh lemon juice (juice from ½ lemon); 2 tsp Dijon mustard; 2 T minced fresh parsley; 1 T minced fresh dill; ½ tsp Kosher salt; ¼ tsp fresh ground pepper

Ingredients

Scale

1 lb asparagus, trimmed and blanched (see post for tips on blanching)
4 T olive oil, divided
1 large shallot, peeled and diced
3 T white balsamic vinegar (can sub equal amount of apple cider or rice vinegar with 1.5 tsp honey)
1 T fresh lemon juice (juice from ½ lemon)
2 tsp Dijon mustard
2 T minced fresh parsley
1 T minced fresh dill
½ tsp Kosher salt
¼ tsp fresh ground pepper

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Instructions

If you have not blanched the asparagus, do so now. Place cooked asparagus on serving platter and set aside in refrigerator to cool. (See post for tips on blanching. Can steam it if you prefer.)
Place 1 T olive oil in a small nonstick pan over medium heat on stove. When oil is hot and shimmering, add the diced shallots. Cook, stirring frequently, until shallots are soft, translucent, and just beginning to turn brown – about 5 minutes. Remove pan from heat and allow shallots to cool.
In a medium sized bowl, whisk together remaining olive oil, vinegar, lemon juice, mustard, minced herbs, salt and pepper. Stir in the cooked, cooled shallots, together with any oil left in the pan. Taste and adjust seasonings.
Pour vinaigrette over the cooked asparagus. Can serve immediately or cover with plastic wrap, place in the refrigerator, and serve later. Can be made up to 6 hours in advance.