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Asparagus With Lemon Caper Vinaigrette

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“Family Fave adapted from GH Best Recipes 1998. This is great with fish, the vinaigrette complements any mild white fish, too. Also a good, quick make-ahead dish for a dinner party, it will keep in the fridge for a couple hours. Also doubles or triples easily.”

Ingredients Nutrition


  1. Trim ends of asparagus and place spears in a large skillet.
  2. Cover asparagus with water and add salt and 1 Tbsp lemon juice.
  3. Bring to a boil, then reduce heat to simmer about 7 minutes until crisp-tender.
  4. Remove from heat and run under cold water to stop cooking.
  5. Prepare vinaigrette:
  6. Combine remaining lemon juice, capers, mustard, sugar, and pepper. (Capers may be chopped or left whole, it's up to you. I usually chop them up a little.).
  7. Slowly drizzle in oil while whisking rapidly, allowing vinaigrette to thicken slightly.
  8. Toss asparagus with vinaigrette and serve.
  9. May be refrigerated and served within a couple hours, or served warm immediately.

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