Asparagus with Lemon Caper Vinaigrette

Kitchen Tested
  • Yield 8 servings

A light and lemony dressing is drizzled on asparagus.


Lemon-Caper Vinaigrette
1/4 cup fresh lemon juice
1 tablespoon olive oil
3 tablespoons capers, drained
2 tablespoons finely chopped parsley
1 teaspoon minced garlic
Black pepper to taste
1 1/2 pounds asparagus sprears (about 36 trimmed)
Salt and pepper to taste
Lemon-Caper Vinaigrette


  1. Whisk together lemon juice and olive oil in a small bowl. Add capers, parsley, garlic and pepper. May be refrigerated for one day; serve at room temperature. Makes about 3/4 cup.
  2. Cook asparagus spears in microwave until crisp-tender. Season asparagus with salt and pepper. Place on platter and drizzle with vinaigrette.



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