I found the most beautiful fresh asparagus at the Croton-on-Hudson farmer’s market the last two Sundays. It was sold loose and I was able to pick through and choose each individual spear, they ranged from super skinny and spindly to medium and large, and oh so very tender. I decided they were too lovely to roast or steam and they were absolutely delicious raw, so I chose to delicately bathe them in a light and lemony Dijon vinaigrette, so so good.
Asparagus – about 20 spears, roughly 1/2 pound
2 teaspoons Olive Oil
1 teaspoon Dijon mustard
Zest of 1/2 Lemon
1 teaspoon Lemon Juice
Flaked Sea Salt – to taste
3-4 sprigs of Thyme
Snap or cut off the ends of each Asparagus stalk. IF your Asparagus is not quite as fresh, you may also wish to peel off a little of the stalk’s skin at the bottom. Place in a shallow dish.
Mix together the dressing ingredients and pour over the Asparagus. Mix around so each spear is equally covered in the dressing.
Serve cold or at room temperature, whatever you prefer. Enjoy!
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