Ingredients

  • 1 kg (2 pounds) of fresh ready asparagus
  • 30 ml (2 tablespoons) of olive oil
  • 5 ml (1 teaspoon) of finely grated zest lime
  • 30 ml (2 tablespoons) of freshly squeezed lime juice
  • 10 ml (2 teaspoons) of honey
  • 1 ml (1/4 teaspoon) of salt
  • 1 pinch of pepper
  • 15 ml (1 tablespoon) of finely chopped fresh mint
  • 15 ml (1 tablespoon) of finely chopped fresh chives (or green onions)
  • 30 ml (2 tablespoons) of diced red pepper
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Preparation

  • In a large non-stick pan with boiling salted water, cook asparagus for 6 minutes or till it gets tender and crispy. Drain asparagus and pass under cold water to stop cooking. Let drain on paper towels.
  • In a small bowl, with a whisk, mix olive oil, zest, lime juice, honey, salt and pepper. Add mint and chive then mix well.
  • When comes time to serves, lay drained asparagus on a serving plate. Spray with lime vinaigrette and sprinkle diced red peppers.

Chef's notes

You can prepare befrehand asparagus, let it cool down and put it in an hermetic container. Can be kept till the next day in the refridgerator.

You can also prepare the vinaigrette beforehand and cover it. Can be kept till the next day in the refridgerator.

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