Spring Asparagus with Zesty Lemon-Caper Drizzle and Parmesan Ribbons

Serving Size: 4

Approximate Time

Prep 10 min

Cook 5 min

Additional 5 min

Total 20 min

Ingredients

1 lb (450 g) thick asparagus, woody ends trimmed
Kosher salt, to taste (for blanching and seasoning)
Ice, as needed (for ice bath)
3 tbsp (45 ml) extra-virgin olive oil
1 large lemon, zest and 3 tbsp (45 ml) juice
1 tsp Dijon mustard
2 tbsp (30 ml) capers, rinsed and chopped
1 small shallot, finely minced (about 2 tbsp / 30 ml)
2 tbsp (30 ml) flat-leaf parsley, finely chopped
1/4 tsp freshly ground black pepper
1.5 oz (45 g) Parmesan, shaved into ribbons
2 tbsp (30 ml) toasted sliced almonds (optional)

Instructions

1. Bring a large pot of well-salted water to a boil and prepare a bowl of ice water. Blanch asparagus 2–3 minutes (just tender-crisp, vibrant green). Transfer immediately to ice water to stop cooking; drain and pat dry.
2. In a small bowl, whisk lemon juice, lemon zest, Dijon, and a pinch of salt. Slowly whisk in olive oil until emulsified. Stir in capers, minced shallot, parsley, and black pepper. Adjust salt to taste.
3. Lay asparagus on a platter and spoon over enough vinaigrette to lightly coat; toss gently. Let sit 5 minutes to absorb flavors.
4. Finish with Parmesan ribbons and, if using, toasted almonds. Drizzle any remaining vinaigrette to taste.
5. Serve chilled or at cool room temperature.