Chilled Asparagus

A make-ahead dish that's easy and delicious. The trick is to not overcook the asparagus.

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Step 1

1. Mix up a dressing of lemon juice, a small dollop of Dijon mustard, lemon zest and a crushed clove or half-clove of garlic. Stir well, smashing the garlic up. Let it sit while you’re steaming and chilling the asparagus.

Step 2

2. Set the steamer water to boil and set up an ice bath for the spears.

Step 3

3. Steam the asparagus for 3-4 minutes, just until the raw smell goes away and they’re still bright green and fork tender. Dunk into the ice bath immediately, and leave in only long enough to stop the cooking process, until the spears are cool to the touch. Let the spears dry for a bit & dry with paper towels if needed (so the dressing will feel welcome).

Step 4

4. Put the asparagus in whatever serving dish you’ll be using and pour the dressing over. Toss gently to coat the spears evenly.

Step 5

5. Chill. Let them warm up a few minutes before you serve so the olive oil liquifies if it hardens.