Crisp-tender asparagus spears are blanched to bright green perfection, then chilled until snappy before getting tossed in a bright, garlicky-shallot dressing built from good extra-virgin olive oil, fresh lemon juice, and a touch of Dijon. That dressing is whisked until glossy and clings to every spear, giving each bite a punch of acid and richness without weighing things down. Toasted pine nuts add a buttery crunch and lemon zest keeps the whole platter tasting fresh and citrusy. It's the kind of vegetable-forward, olive-oil-driven dish that fits naturally into a Mediterranean way of eating, whether you're serving it as a side or a light starter. Simple, seasonal, and endlessly repeatable, this is one you'll want on the table all spring and summer long.
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Private Selection Italian Extra Virgin Olive Oil
Bertolli Extra Virgin D'Italiia Olive Oil 16.9oz
FIELD DAY OLIVE OIL EXTRA VIRGIN
Olitalia Extra Virgin Olive Oil
Bring a large pot of generously salted water to a rolling boil. Fill a large bowl with ice water and set it nearby.
Add the asparagus to the boiling water and cook until bright green and just tender when pierced with the tip of a knife, 2–3 minutes for medium spears or 1–2 minutes for thin spears. Drain through a colander and immediately transfer to the ice water, submerging the spears fully until cold, about 2 minutes.
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