Take the asparagus out of the pot using tongs or a slotted spoon because the spears are too delicate to be drained directly in a colander.
Rinse the asparagus in cold water to stop the cooking and fix the colour. Let them cool down 10 min or so, then distribute them onto the individual serving plates.
In a small bowl, add the oil, lemon juice, salt and pepper. Beat
well, using a fork, until the vinaigrette is emulsified. Press
the garlic and add it to the bowl and mix. Pour the vinaigrette over the vegetables and
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