Asparagus with Citrus and Herb Dressing

Name: Asparagus with Citrus and Herb Dressing
Yield: 6 servings
Ingredients: 1 1/2 pounds asparagus -- trimmed evenly; 2 large lemons -- zested and juiced; 1 large orange -- zested and juiced; 2 cloves garlic -- minced; 2 tablespoons fresh basil -- finely chopped; 2 tablespoons fresh mint -- cut in chiffonade; 1/4 cup extra virgin olive oil; Maldon sea salt

By Chef Laura Bonicelli

Prep Time

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Cook Time

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Total Time

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Servings

6 servings

Ingredients

1 1/2 poundsasparagus -- trimmed evenly
2 large lemons -- zested and juiced
1 large orange -- zested and juiced
2 clovesgarlic -- minced
2 tablespoonsfresh basil -- finely chopped
2 tablespoonsfresh mint -- cut in chiffonade
1/4 cupextra virgin olive oil
Maldon sea salt

Instructions

1
Bring a pot of water to a boil and salt. Blanch your asparagus for 30 seconds (1 minute for thicker asparagus). Remove to an ice bath for 1 minute. Remove to a paper towel-lined baking sheet.
2
Combine the zests, lemon juice, 2 tablespoons of orange juice, garlic, basil, and mint with the olive oil. Do not blend; this is supposed to be chunky.
3
Arrange the asparagus on a platter or upright in a trifle dish or vase. Pour the dressing over the asparagus and sprinkle with sea salt. Let stand for 15 minutes before serving.