Ingredients

• 1 pound thin asparagus
• 1/4 cup Lemon Vinaigrette, recipe follows
• 1 lemon
• 1/3 cup extra-virgin olive oil

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Instructions

1. Trim asparagus and have ready a large bowl of ice and cold water. In a large saucepan of boiling salted water cook asparagus until just tender, 3 to 4 minutes, and with tongs transfer to ice water to stop cooking. Drain asparagus well in a colander and pat dry. Gently toss asparagus with vinaigrette and salt and pepper to taste.;
2. Squeeze enough juice from lemons to measure 1/3 cup. In a bowl combine lemon juice with salt and pepper to taste. Whisk in oil in a slow stream. Vinaigrette may be made 3 hours ahead and chilled, covered. Bring vinaigrette to room temperature before proceeding. Yield: 1 cup;