Updated Nov 24, 2014Chatelaine
- 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.
This lively dressing is a specialty of food consultant Ettie Shuken, who helps out with our television appearances.