Chilled Asparagus with Mustard Herb Vinaigrette


A member of the lily family, which also includes leeks and garlic, asparagus is highly nutritious and delicious in many preparations. Some cooks like to peel it, but generally that is only needed with thicker stalks. To see a video demonstration on how to make this asparagus with mustard sauce recipe, see this post: CIA Recipe: Stalking a Fresh Spring Salad with Fresh Asparagus

Chilled Asparagus with Mustard Herb Vinaigrette

Serving Size: 8 (4.5-ounce)

Calories per serving: 90

Fat per serving: 7

Chilled Asparagus with Mustard Herb Vinaigrette

By The Culinary Institute of America


  • 2 pounds asparagus
  • Mustard Herb Vinaigrette:
  • 2 tablespoons white wine or cider vinegar
  • 2 teaspoons Dijon mustard
  • 1 teaspoon chopped flat leaf parsley
  • ½ teaspoon chopped tarragon leaves
  • Salt and pepper as needed
  • Dash of onion powder
  • Dash of garlic powder
  • ¼ 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.) Remove from water and place in refrigerator to chill or 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.



About Author

The Culinary Institute of America is the World's Premier Culinary College. The CIA's main campus in Hyde Park, NY is home to four restaurants. The college offers associate degrees in culinary arts and baking and pastry arts and bachelor's degrees in culinary arts management, baking and pastry arts management, and culinary science. Programs for food enthusiasts ranging from one to five days are offered throughout the year.

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