Asparagus And Beets With Meyer Lemon Vinaigrette
For Asparagus And Beets: 1/2 pound Chioggia or golden beets, well scrubbed and tops trimmed Meyer Lemon Vinaigrette (recipe follows) Salt and pepper, to taste 1 pound asparagus, tough ends discarded, cut in 2-inch lengths on the diagonal For Meyer Lemon Vinaigrette: 1 tsp. minced Meyer lemon zest 2 Tbsp. Meyer lemon juice 1 Tbsp. Champagne vinegar 1/4 tsp. salt 6 Tbsp. extra virgin olive oil
For Asparagus And Beets: • Preheat the oven to 400º F. • Place the beets in a small baking dish with ¼-inch water. • Cover the dish and roast until tender when pierced with a skewer or paring knife, about 35 to 40 minutes, depending on their size. • While the beets are roasting, make the vinaigrette (recipe below). • When the beets are cool enough to handle, peel and cut them in wedges; place them in a serving bowl and toss with the vinaigrette. • Bring a small pot of water to a boil and salt lightly. • Drop in the asparagus and cook for 2 minutes, until tender, but still bright green. • Drain the asparagus and rinse under cold water; give it a good shake to remove the excess water, and let dry on a kitchen towel. • Just before serving, toss the asparagus with the beets and season to taste with salt and pepper. Makes 4 to 6 servings For Meyer Lemon Vinaigrette: • Whisk everything but the oil together in a small bowl. Slowly pour the oil in, whisking until emulsified. Makes about 1/2 cup *Tip: Since this recipe calls for just a half pound of beets, this is a good place to roast some extras, so they’ll be ready when you need them. They hold well for two to three days in the refrigerator.