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Asparagus Vinaigrette
© Johnny Miller

Asparagus Vinaigrette

  • TOTAL TIME: 15 MIN
  • SERVINGS: 1 cup
  • BASIC-EASY
  • FAST
  • MAKE-AHEAD
  • VEGETARIAN

This creamy, mayonnaise-free dressing is made primarily with blanched asparagus and canola oil. It’s a terrific, unexpected way to dress any salad.

  1. 1 pound asparagus, trimmed
  2. 1 tablespoon Dijon mustard
  3. 1 tablespoon fresh lemon juice
  4. 1 tablespoon chopped chives
  5. 3/4 cup grapeseed or canola oil
  6. Kosher salt
  7. Freshly ground pepper
  1. Prepare a medium bowl of ice water. In a pot of salted boiling water, blanch the asparagus for 2 minutes. Transfer the asparagus to the ice bath to cool. Drain, chop and transfer to a food processor. Add the mustard, lemon juice and chives. With the machine on, add the oil in a steady stream until well blended. Strain through a fine sieve; discard the solids. Season with salt and pepper. Use on salad greens, grilled steak or roast chicken.
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