1/4 cup extra-virgin olive oil or grapeseed oil
2 tablespoons fresh lemon juice
3/4 teaspoon fresh thyme leaves, chopped
a sprinkling of dried rosemary
1/2 clove garlic<, minced fine
1/4 teaspoon coarse salt
Pinch freshly cracked black pepper or to taste
2 pounds asparagus stalks, washed and trimmed
In a small bowl, mix olive oil, lemon juice, thyme, rosemary, garlic, salt, and pepper.
Blanch the asparagus in lightly-salted boiling water for about 3 minutes or until crisp-tender; do not overcook. Remove from heat and refresh under cold water; drain well. Toss asparagus with enough lemon vinaigrette to lightly coat. Arrange asparagus on serving platter or serve as a first course on salad plates.
Makes 4 to 6 servings.