Warm asparagus salad with chive vinaigrette

Prep 8 min
Plus Cooking time: 3 minutes
Makes 4 servings



1 bunch
fresh chives
3 tbsp
cider vinegar, or white wine vinegar
1 tbsp
Dijon mustard
1 tbsp
1 tsp
dried tarragon
1/2 tsp
1/2 cup
2 bunches


  • 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.


Calories 248, Protein 4.5 g, Carbohydrates 11 g, Fat 22.4 g, Fibre 2.7 g,
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