The healing Health Benefits of Asparagus and a Yummy Side-Dish Recipe

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Asparagus with Lemon Dill Vinaigrette
Active Time: 17 minutes
Total Time: 23 minutes
Servings: 4
• 1 lb asparagus
• 1 small garlic clove
• 1/2 teaspoon kosher salt
• 1 tablespoon minced shallot
• 2 tablespoons lemon juice, zest lemon for garnish
• 2 tablespoon extra-virgin olive oil
• 1/2 teaspoon Dijon mustard
• 1 tablespoon chopped fresh dill
Step 1:
Bring 6-8 cups of water to a boil over high heat in a large pan.
Step 2:
Meanwhile, to prepare the asparagus hold one spear in the middle and bend the end until it
snaps. Use this spear as a guide to trim the remaining spears. Use a vegetable peeler to peel
the outer layer of the bottom 2 inches of the spears and set aside.
Step 3:
To make the vinaigrette, chop the garlic clove, sprinkle with salt and use the flat side of a chef’s
knife to press the salt into the garlic to make a paste. Place the garlic paste, shallot, lemon
juice, olive oil and Dijon mustard into a medium bowl and whisk to combine. Set aside.
Step 4:
Place 2 cups of ice in large bowl and cover with cold water to create an ice bath. Boil the
asparagus until bright green and crisp-tender, about 3 minutes. Immediately place the
asparagus in the ice bath to chill for 5 minutes.
Step 5:
Remove the asparagus from the ice bath, pat dry and place on a serving platter. Re-whisk the
vinaigrette and drizzle over the asparagus. Top with fresh dill, lemon zest and serve.
Make Ahead:
The asparagus and vinaigrette can be made the day before and stored separately in the fridge.
The next day serve chilled or at room temperature.

Healthline content is strictly informational and should not be considered medical advice. See a licensed medical professional for diagnosis and treatment recommendations. Opinions expressed in this video may not reflect those of Healthline Media.

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