Warm asparagus salad with chive vinaigrette
8
- Prep Time8 min
- Total Time8 min
- Makes4 servings
Andreas Trauttmansdorff
Ingredients
1 bunch fresh chives
3 tbsp cider vinegar, or white wine vinegar
1 tbsp Dijon mustard
1 tbsp honey
1 tsp dried tarragon
1/2 tsp salt
1/2 cup vegetable oil
2 bunches asparagus
Instructions
Coarsely chop chives. Whirl with vinegar, Dijon, honey, tarragon and salt in a blender or food processor until evenly mixed. With motor running, gradually pour in oil. Pour into a measuring cup or small bowl. Use right away or cover and leave at room temperature up to 4 hours or refrigerate up to 3 days.
Partially fill a large, wide frying pan with water and bring to a boil over high heat. Snap tough ends from asparagus and discard. Add asparagus to boiling water. Cook, uncovered and stirring occasionally, until tender-crisp, 3 to 4 minutes. Drain well. Arrange on plates. Stir dressing, then drizzle over asparagus. Delicious warm or at room temperature with garlic toasts.
Nutrition (per serving)
Calories 248, Protein 4.5g, Carbohydrates 11g, Fat 22.4g, Fibre 2.7g.
This lively dressing is a specialty of food consultant Ettie Shuken, who helps out with our television appearances.
