Ingredients
INGREDIENTS2 pounds Thin asparagus spears (2 bunches), tough ends trimmed (see illustration below)
1 tablespoon Olive oil
Table salt and ground black pepper
1 Large shallot , minced (about 2 tablespoons)
1 tablespoon Lemon juice
1 teaspoon Grated lemon zest
1 tablespoon Minced fresh thyme leaves
1/4 teaspoon Dijon mustard
1/3 cup Extra-virgin olive oil
Table salt and ground black pepper
Description
Meals Matter
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