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RECIPE White Asparagus with a Lemon & OliveOil Dressing

Serves two
24 Fresh White Asparagus as thick as you can find them
Lemon & Olive Oil Dressing.* Recipe follows
Finely chopped Tarragon leaves, optional but a tasty addition.


1. Peel & cut off the tough stringy ends of the Asparagus.
2. Fill a deep saute pan or pot with water.
3. Bring to a boil & reduce to a simmer.
4. Add 1TB of Salt & the Asparagus & simmer for 18 to 20 minutes. This unusual amount of time properly cooks the Asparagus & eliminates any stringiness.
5. Remove & plunge into ice water t
o retain their crispness. Drain on a paper towel.
6. Place the Asparagus in a large bowl & add just enough of the Lemon Olive Oil Dressing to lightly coat the spears.
7. Place a Romaine Lettuce Leaf on the plate. (this is optional) & add the Asparagus
8. Sprinkle the choppedTarragon Leaves on top & serve.
RECIPE Lemon & Olive Oil Dressing.
1/4 tsp of Lemon Zest Salt
1/4 Cup of EVOO
1 TB of fresh Lemon JuiceMETHOD1. In a lidded jar combine the Lemon Juice, Lemon Zest Salt & EVOO.
2. Cover & vigorously shake to blend.
3. This dressing can be stored in the refrigerator for up to three days.
METHOD Lemon Zest Salt.
Patricia Wells  Salad As a Meal.

Combine the Salt & Lemon Zest in a spice grinder & process until finely mixed.
The leftover can be stored in an air tight container.

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