Asparagus and chives are the first things to poke their green heads out of the warming soil at Cheshire
Garden in the spring. This simple recipe uses both.
- 1 pound asparagus
- 3 tablespoons Cheshire
Garden Herbes de Provence Vinegar, divided
- 1/2 pound mixed salad greens, well washed and spun dry
- 2 tablespoons olive oil
- 1 tablespoon fresh chives, finely chopped
- 1 hard-boiled egg, finely chopped
Trim off the lower 1 to 2 inches of the asparagus spears. (Unless you've just picked them from your garden!)
Cook the asparagus briefly (3 to 5 minutes) in boiling water, until they turn bright green and just tender. Drain.
In a salad bowl, toss greens with 1 tablespoon Herbes de Provence and 1 tablespoon of olive oil.
Put remaining 2 tablespoons of the vinegar in a small bowl, slowly add 1 tablespoon oil, and whisk. Add chives.
Arrange asparagus upon greens and drizzle with dressing. Sprinkle with egg.
Although we use Herbes de Provence
Vinegar in this recipe, any of our herb
vinegars will work just fine. Choose your favorite!