Steamed Asparagus with Citrus Vinaigrette

Steamed asparagus spears drizzled with citrus vinaigrette and garnished with chopped chives, served on a white plate with orange slices. A fork and knife are placed beside the plate.

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Steamed Asparagus with Citrus Vinaigrette

Steamed asparagus with a bright lemon-orange vinaigrette.

Prep Time10

Cook Time5

Servings:

Calories: 221kcal

Author: Chef Molly Pisula

Ingredients

1 bunch asparagus
2 tablespoons fresh lemon juice
1 tablespoon fresh orange juice
2 teaspoons dijon mustard
1 tablespoon minced shallot
1 garlic clove grated
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
6 tablespoons extra-virgin olive oil
1 teaspoon maple syrup optional
1 teaspoon chopped fresh chives to garnish

Instructions

Trim the woody ends off asparagus, either with a knife or by snapping them off with your hands.
Use a vegetable peeler to peel the lower half of any thick asparagus stalks.
Fill a wide saucepan with an inch of water and set a steamer basket inside. Bring the water to a boil over high heat.
Add the asparagus to the steamer basket and turn the heat down to medium-high.
Cover the pot and steam the asparagus for 3 to 4 minutes, moving the spears around once or twice so they cook evenly. Once they're just barely fork-tender, remove the steamer basket and plunge the asparagus into a bowl of ice water to stop the cooking process.
Lay the asparagus on a clean kitchen towel or paper towels to dry.
To make the vinaigrette, add lemon juice, orange juice, Dijon mustard, minced shallot, and garlic to a jar with a lid.
Pour in olive oil, then add kosher salt and black pepper.
Shake vigorously until the dressing is emulsified.
Taste and add more salt and pepper as needed. Stir in 1 teaspoon maple syrup if you'd like a sweeter dressing.
Transfer the asparagus to a serving platter and drizzle with the vinaigrette.
Top with fresh chives and serve.

Notes

Storage Tips

Store leftover asparagus in an airtight container in the refrigerator. The asparagus will keep for 3 to 4 days. Store the vinaigrette in its jar in the refrigerator, for up to 2 weeks. Remove the vinaigrette from the refrigerator a half hour or so before you want to use it, then shake well.

Expert Tips

Don't skip the ice bath. Dumping the asparagus into icy cold water right after steaming stops the cooking process immediately, so you don't end up with overcooked, olive-drab spears. (The horror of my childhood!)
Dry asparagus well before plating. If you transfer still-wet asparagus to your serving platter, the vinaigrette will become diluted in the extra water. And, the asparagus will become soggy.

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