Lemon-Thyme Vinaigrette

⅓

cup fresh lemon juice

⅔

cup light olive oil or vegetable oil

1 teaspoon fresh thyme leaves (or 1/3 teaspoon dried thyme leaves)

½

teaspoon salt or to taste

¼

teaspoon ground black pepper

In a small jar with a tight-fitting lid, combine all the ingredients and shake well to blend. Serve immediately over steamed asparagus or any other steamed vegetable or salad. Leftovers will keep, covered at room temperature, for one week.

Makes 1 cup.

@Recipe nutrition:Nutrition values per tablespoon: 80.5 calories (98 percent from fat), 9 g fat (1 g saturated), 0.5 g carbohydrates, 0 fiber, 0 protein, 0 cholesterol, 73 mg sodium.