Ingredients
- 2 bunches asparagus
- trimmed
- Juice and zest of 1 orange
- Juice and zest of 1 lime
- Juice and zest of 1 lemon
- 1 tablespoon Dijon mustard
- Sea salt and freshly ground black pepper
- 1/4 cup canola oil
- Fresh mint
- for garnish
Instructions
- Bring a pot of lightly salted water to a boil and fill a large bowl with ice water.
- Trim off the woody ends of the spears.
- Blanch the asparagus in the boiling water for 3 minutes.
- Dump the asparagus in the ice water to stop them from overcooking and getting mushy.
- This also keeps the bright green color.
- Whiz the citrus juices, zests, mustard, salt, and pepper together in a blender.
- Gradually drizzle in the oil until the vinaigrette thickens.
- Drain the asparagus and arrange the spears on a serving platter.
- Pour on the vinaigrette, garnish with fresh mint, and were home.
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