Recipe of the Month
June, 2020

4 pounds asparagus, trimmed and sliced diagonally into 2 inch
1/4 cup freshly cut chives and 3 or four chive blossoms (optional)
Juice of one fresh lemon
2 teaspoons Dijon mustard
1 teaspoon granulated sugar
1/4 - 1/2 cup extra-virgin olive oil, to taste
Salt and pepper

Blanch the asparagus by plunging the pieces into boiling and
salted water for one minute. Remove the asparagus with a
spider or a slotted spoon and immediately drop the pieces
into ice water. Leave the asparagus in the ice water until
completely cooled. Remove from the water and dry on paper
towels or dish towels. Place the asparagus in a salad bowl and
set aside.

Combine the lemon juice, mustard, and sugar in a small bowl.
Whisk until the sugar has dissolved. Slowly whisk in olive oil
to your taste. The less olive oil, the more tart the dressing
will be.

Slowly pour the dressing over the asparagus and season with
salt and pepper. Pluck two chive blossoms over the salad. Toss
until the asparagus is coated. Garnish with whole blossoms and

Serves 4 as a side.