Asparagus with Lemon Vinaigrette

1. In a jar or bowl, combine olive oil, lemon juice, thyme, garlic, salt and pepper. 2. Store, covered, overnight in the refrigerator. Serve at room temperature. 3. Blanch the asparagus in lightly-salted boiling water for about 3 minutes or until crisp-tender; do not overcook. 4. Remove from heat and refresh under cold water; drain well. 5. Toss asparagus with enough lemon vinaigrette to lightly coat. 6. Arrange asparagus on serving platter or individual serving plates. 7. Note: need to allow time for the dressing to season so best prepare it the day before use.