|Servings||Prep Time||Cook Time|
|4||10 mins||5 mins|
|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.|
There are 168 calories in 1 serving of Asparagus with Lemon Vinaigrette.
Calorie split: 68% fat, 21% carbs, 11% protein.
|Serving Size||1 serving|