Spring has sprung, and so has asparagus!

Raise your hand if you’re ready for fresh, green spring veggies! Try this great recipe for asparagus with citrus dressing.

It’s finally spring, and if you are like me you can’t wait to bite into a fresh green vegetable after a winter’s worth of frozen or flavorless hothouse veggies. Asparagus is usually the first to become available locally, and it has become one of my favorites. It’s quick and easy to blanch, grill or roast, which is perfect for quick dinners on my hectic schedule.

Asparagus is a nutrient-dense food that is high in folic acid and a good source of potassium, fiber, and vitamins A, C, B1 (thiamine) and B6. It also has properties that may lower the risk of depression, osteoporosis and cancer. It can help maintain a healthy heart and aids in digestion.

Try this recipe for asparagus with citrus dressing. Enjoy this delicious combination of fresh citrus juices and asparagus at room temperature or chilled.

Asparagus With Citrus Dressing

1 pound fresh asparagus
1/3 cup olive oil
3 tablespoons fresh orange juice
2 tablespoons fresh lemon juice
2 teaspoons sugar
1 teaspoon Dijon mustard
¼ teaspoon black pepper
¼ cup crumbled feta cheese (optional)

Trim the tough ends from the asparagus and discard. Cook the asparagus until it is just tender. If you’re using a steamer, cook 6 to 8 minutes, depending on the thickness of the spears. On a stovetop, place about 4 cups of water and 1 teaspoon salt in a pot. Add the asparagus, bring to a boil and cook for 3 to 5 minutes, depending on the thickness of the spears. Whichever cooking method you use, place the spears in ice or rinse them in cold water to stop them from cooking any further. Drain the spears well and pat them dry so the dressing will cling well. Arrange the cooked spears on a serving plate.

For the dressing, mix all the remaining ingredients in a jar and shake well. Pour the dressing over the asparagus and serve at room temperature. For some added flavor “wow,” top the dish with the crumbled feta cheese. If you would like to serve the asparagus chilled, but don’t pour the dressing over the spears until you’re ready to serve.

Do you know …

How to find the most tender part of the asparagus every time?

When removing the tough end of the asparagus, to avoid cutting too much try this trick: Hold one end of the spear with one hand and the other end of the spear with the other hand. Snap the asparagus in two, like you were snapping a pencil in two. The asparagus will break at the point where the tough, woody part starts. You’re left with the perfect, tender spear!


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