STREAMING NOW: Chuck's Eat the Street

Asparagus With Lemon Caper Vinaigrette

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“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.”
READY IN:
25mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  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.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: