A fresh, bright and healthy way to enjoy this elegant veggie.

Prep Time: 20 minutes, cook time: 5 minutes plus 3 hours chill time, servings: 6
Ingredients
3 quarts water
3 bunches asparagus, about 36 to 40 spears, trimmed
2 tablespoons lemon zest (about 2 lemons)
4 tablespoons fresh lemon juice (about 2 lemons)
1⁄4 cup extra-virgin olive oil
1⁄2 teaspoon salt
1⁄2 teaspoon ground black pepper
Directions
1. In a large, heavy-bottomed pot, bring water to a boil over high heat. Add asparagus, and cook for 3 to 4 minutes. 
Remove asparagus, and submerge in ice water. Allow asparagus to rest in ice water for 4 to 5 minutes to stop the cooking process; drain well, and set aside.
2. In a medium bowl, combine lemon zest and juice. Add olive oil slowly, whisking to combine. Whisk in salt and pepper. Drizzle lemon mixture over asparagus. Serve immediately.

Servings: 6

Ingredients

3 quarts water

3 bunches asparagus, about 36 to 40 spears, trimmed

2 tablespoons lemon zest (about 2 lemons)

4 tablespoons fresh lemon juice (about 2 lemons)

1⁄4 cup extra-virgin olive oil

1⁄2 teaspoon salt

1⁄2 teaspoon ground black pepper

Directions

1. In a large, heavy-bottomed pot, bring water to a boil over high heat. Add asparagus, and cook for 3 to 4 minutes. 

Remove asparagus, and submerge in ice water. Allow asparagus to rest in ice water for 4 to 5 minutes to stop the cooking process; drain well, and set aside.

2. In a medium bowl, combine lemon zest and juice. Add olive oil slowly, whisking to combine. Whisk in salt and pepper. Drizzle lemon mixture over asparagus. Serve immediately.

Celebrate the dawn of Easter morning with a midday family meal from Sandra Lee, Food Network host and editor-in-chief of Sandra Lee Semi-Homemade magazine.