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Chilled Asparagus With Mustard Herb Vinaigrette

Makes 8 servings


  • 2 lb asparagus
  • 2 tablespoons white wine or cider vinegar
  • 2 teaspoons Dijon mustard
  • 1 teaspoon chopped flat leaf parsley
  • 1/2 teaspoon chopped tarragon leaves
  • Salt and pepper as needed
  • Dash of onion powder
  • Dash of garlic powder
  • 1/4 cup extra-virgin olive oil


  1. Bring a large pot of salted water to a rolling boil.
  2. Trim the asparagus to remove the white, fibrous ends. Cut the asparagus into 2-inch pieces on the diagonal.
  3. Add the asparagus to the boiling water and cook until the spears are bright green and just tender, 4 to 5 minutes. (If necessary, cook the asparagus in batches.) Drain the asparagus in a colander and rinse with cold water until the asparagus is chilled. The asparagus is ready to dress and serve now, or it can be held in a covered container in the refrigerator for up to 6 hours.
  4. To make the vinaigrette, whisk together the vinegar, mustard, parsley, tarragon, salt, pepper, onion powder, and garlic powder until blended. Add the oil to the vinegar mixture in a thin stream, whisking constantly. Season with additional salt and pepper, if needed.
  5. Toss the chilled asparagus with the vinaigrette or pass it separately on the side. Serve immediately on a chilled platter or plates.

Copyright © 2019 The Culinary Institute of America

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