and Meyer Lemon Vinaigrette
Ingredients
- 2 Bunches Asparagus, cleaned and sliced thinly on a bias
- 10 Leaves Mint, Finely Chopped
- 1 Shallot, Peeled and Finely Minced
- 2 Meyer Lemons, Juiced
- 3-4 Tablespoons Extra Virgin Olive Oil
- Fresh Black Pepper, As Needed
- 4-6 Ounces Boont Corners Tomme
Directions
Clean the woody ends of the asparagus and thinly slice on a slight bias.
Make the vinaigrette by mixing the shallots and the Meyer lemon juice together, mix in the extra virgin olive oil until it becomes emulsified. The emulsification will separate, mix it again before using.
Add the asparagus to a large bowl and add the half the mint and enough Meyer lemon vinaigrette to lightly coat the asparagus.
Spread the asparagus in a flat layer on a plate, top with fresh cracked black pepper the remainder of the mint and grated Boont Corners Tomme.