2 tsp. Red Wine Vinegar

2 tsp. fresh rosemary, chopped

2 cloves Garlic

1 tsp. low fat Mayonnaise

1/2 C. extra virgin olive oil

Salt and pepper to taste

30 asparagus spears

Zest from 1 lemon

 

Combine the lemon juice, vinegar, rosemary, garlic and mayonnaise. Whisk in the olive oil in a slow, steady stream, to form a creamy sauce. Season with salt and pepper to taste. Trim the tough white ends off of asparagus. Bring 1 1/2 gallons of salted water to rolling boil. Blanch the asparagus for about 1 minute or until tender but still bright green. Drain the water from the asparagus and “shock” asparagus in ice water (2 gallons of water and 4 trays of ice) to stop the asparagus from cooking and to preserve the bright green color. Drain asparagus again and pat dry. Arrange asparagus on a serving platter and pour vinaigrette over asparagus. Garnish with lemon zest. Serves 6.