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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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This recipe goes with Pork Scaloppine Ingredients:
1 1/2 pounds whole, trimmed asparagus spears |
1 tablespoon lemon juice |
1 teaspoon dijon mustard |
3 tablespoons olive oil |
1/4 teaspoon kosher salt |
1/8 teaspoon freshly ground pepper |
1 thinly sliced shallot |
Directions:
1. In a large bowl, whisk together lemon juice, Dijon mustard, olive oil, kosher salt, and freshly ground black pepper. Set aside. Bring a large pot of generously salted water to a boil. Cook asparagus spears until fork-tender, about 4 minutes; drain. Add to the bowl, along with 1 thinly sliced shallot. Toss to coat.
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