Asparagus with Lemon Parmesan Vinaigrette

June is asparagus season in Alberta and ChefGail's favourite farmer, Edgar Farms from Innisfail in Central Alberta, produces some of the sweetest on the planet.

Course Side Dish
Total Time 15 minutes
Servings 6


  • 25–30 Fresh Asparagus Spears, ends removed
  • ¼ to ½ cup Lemon Parmesan Vinaigrette

Lemon Parmesan Vinaigrette (yields ¾ cups):

  • ¼ cup Fresh Lemon Juice
  • 2–3 large Garlic Cloves, peeled
  • 2 tbsp Dijon Mustard
  • ½ cup Olive Oil
  • ½ cup Fresh Finely Grated Parmesan
  • to taste Salt and Pepper
  • 2 tbsp finely chopped fresh Lemon Balm, added as a garnish (optional)


  1. Blanche or steam asparagus.

  2. Drain and toss with lemon Parmesan vinaigrette serve with shards of Parmesan.


  1. Into a blender or food processor, place lemon juice, garlic and Dijon.

  2. While running slowly add olive oil & blend until smooth.

  3. Add Parmesan and blend until thickened a bit.

  4. Season with salt and pepper. Optional: add Lemon Balm garnish.

Recipe Notes

Hopefully we’ll still have the gorgeous Mediterranean vegetable until mid-July. The family has been grown asparagus plants since the 80’s and now has 50 miles of continuous rows that is harvested by hand! No need to break off the steams of this product — it is cut above ground so all of the stalk is green and tender.

Vinaigrette will keep for two weeks in the refrigerator. If it separates, bring to room temperature and shake well before using.

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