Asparagus with Lemon-Shallot Vinaigrette | America's Test Kitchen

Ingredients

• 2 pounds thin asparagus spears (2 bunches), tough ends trimmed (see illustration below)
• 1 tablespoon olive oil
• 1 large shallot, minced (about 2 tablespoons)
• 1 tablespoon lemon juice
• 1 teaspoon grated lemon zest
• 1 tablespoon minced fresh thyme leaves
• 1/4 teaspoon Dijon mustard
• 1/3 cup extra-virgin olive oil
• Salt and ground black pepper