ASPARAGUS WITH LEMON HERB DRESSING

Ingredients

• 1 pound asparagus, stems peeled, if needed
• Juice and zest of 1 lemon
• 1/2 cup olive oil
• 1 tablespoon each chopped chives, dill and parsley
• 1 teaspoon chopped mint
• Salt and pepper

Instructions

In a large pot of boiling salted water blanch asparagus spears until tender but not mushy. Drain and "shock" spears in ice-water to cool quickly. Drain and pat dry. In a small bowl whisk together remaining ingredients until emulsified; season to taste with salt and pepper. Right before serving drizzle asparagus with lemon dressing.

Yield: 4 to 6 servings

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