Asparagus Vinaigrette


1 pound asparagus, ends trimmed and peeled (see Note)
1-1/2 teaspoons kosher or sea salt, plus more to taste
1/2 teaspoon freshly ground black pepper
3 tablespoons freshly squeezed lemon juice
1/2 teaspoon dry mustard
1/4 cup extra-virgin olive oil
1 shallot, minced
1 teaspoon dried chervil or 2 teaspoons minced fresh chervil


Fill a 3- to 4-quart saucepan with about 1-½ inches of water and set a steamer basket in the bottom. Add asparagus, cover, and set over high heat. Steam until crisp-tender, 5 to 10 minutes depending on the thickness of the stalks. Immediately submerge the stalks in cold water. When cool, drain and transfer to absorbent paper. Pat the stalks dry and arrange them in a large serving dish. Sprinkle with salt and pepper.

In a small mixing bowl, whisk together the lemon juice and mustard until the mustard is dissolved. Whisk in the olive oil. Stir in the shallot and chervil. Pour the mixture over the asparagus and turn to coat the stalks. Cover the dish with plastic wrap.

Refrigerate until thoroughly chilled, about 45 minutes, turning the asparagus occasionally. To serve, arrange the asparagus spears on glass plates and spoon some of the dressing over the top.


4 to 6 servings

Preparation Time

20 Minutes

Total Time

65 Minutes

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