1/3 cup fresh lemon juice
2/3 cup light olive oil or vegetable oil
1 teaspoon fresh thyme leaves (or 1/3 teaspoon dried thyme leaves)
1/2 teaspoon salt or to taste
1/4 teaspoon ground black pepper
In a small jar with a tight-fitting lid, combine all 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 1 week.
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