White Asparagus Salad
|White asparagus||2 lbs.|
|White wine vinegar||1 Tbsp.|
|Chives||1 bunch, minced|
|Chervis||1 bunch, minced|
|Salt and pepper||to taste|
|Extra virgin olive oil||2 Tbsp.|
- Wash and peel the asparagus peeling down from the top of the tip to the thicker end. Cut off the ends. Bring plenty of water to a boil in a pan with the butter, a little salt, and sugar. Put the asparagus in the water and cook over low heat for 12-15 minutes. Lift out of the pan, drain and keep warm.
- Cut asparagus into 1 inch pieces. Combine the remaining ingredients to produce a vinaigrette and toss with the asparagus while it is still warm, serve.