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
1 pound asparagus, trimmed
1 tablespoon Dijon mustard
1 tablespoon fresh lemon juice
1 tablespoon chopped chives
3/4 cup grapeseed or canola oil
Freshly ground pepper
How to Make It
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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