Asparagus Vinaigrette

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

  • Total Time:
  • Servings: 1 cup

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  • 1 pound asparagus, trimmed
  • 1 tablespoon Dijon mustard
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon chopped chives
  • 3/4 cup grapeseed or canola oil
  • Kosher salt
  • Freshly ground pepper

How to make this recipe

  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.

Contributed By Photo © Johnny Miller Published April 2013

474493 recipes/asparagus-vinaigrette 2013-12-06T23:09:41+00:00 Kay Chun spring|summer|sauces-and-condiments|basic-easy|fast|make-ahead|vegetarian april-2013 recipes,asparagus-vinaigrette 474493

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