| 1. |
In a jar or bowl, combine olive oil, lemon juice, thyme, garlic, salt and pepper. |
| 2. |
Store, covered, overnight in the refrigerator. Serve at room temperature. |
| 3. |
Blanch the asparagus in lightly-salted boiling water for about 3 minutes or until crisp-tender; do not overcook. |
| 4. |
Remove from heat and refresh under cold water; drain well. |
| 5. |
Toss asparagus with enough lemon vinaigrette to lightly coat. |
| 6. |
Arrange asparagus on serving platter or individual serving plates. |
| 7. |
Note: need to allow time for the dressing to season so best prepare it the day before use. |
