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

Kay Chun
April 2013

Gallery

Credit: © Johnny Miller

Recipe Summary

total:
15 mins
Yield:
1 cup
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
Advertisement