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Andreas Trottmasndorff
Ingredients
- 1 bunch fresh chives
- 3 tbsp (45 mL) apple cider vinegar or white wine vinegar
- 1 tbsp (15 mL) each Dijon mustard and liquid honey
- 1 tsp (5 mL) dried tarragon
- 1/2 tsp (2 mL) salt
- 1/2 cup (125 mL) vegetable oil
- 2 bunches asparagus
This lively dressing is a specialty of food consultant Ettie Shuken, who helps out with our television appearances.
- 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.
- 4.5 g protein
- 22.4 g fat
- 11 g carbohydrates
- 2.7 g fibre
- 1.4 mg iron
- 42 mg calcium
- 248 calories
User comments (2)
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What is a "bunch" of chives and a "bunch" of asparagus?
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This was sooo delicious and fresh tasting. I used the leftover chive vinaigrette on a salad the next day with the leftover asparagus...Amazing! I used White wine vinegar.
