The lemony dressing accented with shallots really gives asparagus that wow taste. It is quick and easy ; serving asparagus cold is different and a nice for a change. It is pretty served on a large platter spread with romaine lettuce;place the asparagus on it.
2 bunches asparagus- about 2 lbs.
2¼ Tbsp fresh lemon juice
1 grated lemon rind
1 small shallot
1½ tsp sugar
¼ tsp salt
⅛ tsp black pepper
¼ cup extra-virgin olive oil
- romaine leaves
Snap off tough ends of asparagus. Peel 1 1/2 inches off stem of each stalk.
Steam asparagus for about 4 minutes, until stem ends can be pierced with tip of knife. Place asparagus in bowl with ice and a small amount or water. Chill in refrigerater.
In small bowl, whisk together the lemon juice,rind,sugar,salt,pepper and shallot-finely chopped. Slowly pour in oil while whisking. Continue until dressing is thick and smooth.
To serve: rinse and dry lettuce leaves. Place on platter. Pat chilled asparagus with paper towel to dry. Arrange on top of leaves. Drizzle with dressing. Enjoy!