Asparagus with Lemon Herb Dressing



1 pound asparagus, stems peeled, if needed
Juice and zest of 1 lemon
1/2 cup olive oil
1 tablespoon each chopped chives, dill and parsley
1 teaspoon chopped mint
Salt and pepper

1. In a large pot of boiling salted water blanch asparagus spears until tender but not mushy. Drain and "shock" spears in ice-water to cool quickly. Drain and pat dry. In a small bowl whisk together remaining ingredients until emulsified; season to taste with salt and pepper. Right before serving drizzle asparagus with lemon dressing.

4-6 servings

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