Warm asparagus salad with chive vinaigrette



8 min


4 servings

* PLUS Cooking time: 3 minutes
Warm asparagus salad with chive vinaigrette

Andreas Trauttmansdorff


  • 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


  • 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
  • 4.5 g,
  • Carbohydrates
  • 11 g,
  • Fat
  • 22.4 g,
  • Fibre
  • 2.7 g,

This lively dressing is a specialty of food consultant Ettie Shuken, who helps out with our television appearances.