The absolute perfect summer side dish!! Knew this was the first recipe I wanted to take on coming home from a cooking class in France. In class, we chopped + dressed asparagus like this and I LOVED the unique departure from the usual roasted asparagus.
If you’re also in need of a asparagus refresh, this one’s for you! BONUS: this doubles as a great meal prep side
1 bundle of asparagus (thickest you can find, tips and ends removed then 1/2” inch diced)
1/4 cup olive oil
1 1/2 teaspoon dijon mustard
1 lemon + zest
1 1/2 teaspoon salt
1/2 teaspoon fresh thyme
1. Boil water in a medium sized pot.
2. Remove both the tips and ends of the asparagus and discard. Dice the rest into 1/2” rounds and set aside in a medium sized mixing bowl.
3. Once the water is boiling, blanch the asparagus for 2 minutes. Drain and rinse the asparagus under cold water until no longer warm and add back to the mixing bowl.
4. In a small bowl, add the olive oil, Dijon, lemon zest + juice, salt and fresh thyme and whisk until fully combined. It will veer on the salty side by itself, but will balance out with the asparagus. Add 2/3 of the dressing to the asparagus and toss to combine. Add more dressing to taste. Serve at room temp or chilled with a little flaky sea salt.