Recipe: Asparagus with Lemon Caper Vinaigrette

Asparagus with Lemon Caper Vinaigrette

1 1/2 lbs. asparagus spears (about 36), trimmed
salt and pepper to taste

Lemon Caper Vinaigrette
1/4 C fresh lemon juice
1 tablespoon olive oil
3 tablespoons capers, drained
2 tablespoons parsley, finely chopped
1 teaspoon minced garlic
black pepper to taste

Serves 8. Whisk together lemon juice and olive oil in a small bowl. Add capers, parsley, garlic and pepper. May be made a day ahead and refrigerated, serve at room temperature. Cook asparagus in microwave (or steam) until crisp-tender. Season with salt and pepper. Place on platter and drizzle with vinaigrette.