Asparagus Vinaigrette

1. 1

   Prepare a medium bowl of ice water.

2. 2

   In a pot of salted boiling water, blanch asparagus for 2 minutes.

3. 3

   Transfer asparagus to the ice bath to cool.

4. 4

   Drain, chop and transfer to a food processor.

5. 5

   Add mustard, lemon juice and chives.

6. 6

   With machine on, add oil in a steady stream until well blended.

7. 7

   Strain through a fine sieve; discard solids.

8. 8

   Season with salt and pepper.

9. 9

   Use on salad greens, grilled steak, or roast chicken.

10. 10

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11. 11

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* Per serving · 4 servings · Values may vary.

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