1 lb. fresh asparagus
2 tbsp. sherry vinegar
1 1/2 tsp. fresh lemon juice
1 tsp. Dijon mustard
1 tbsp. local honey
1 tsp. finely minced fresh chives
Salt and freshly ground pepper
3/4 c. light olive oil
Trim
and clean asparagus. Roast asparagus with a little olive oil, salt and
pepper in a 400 degree oven or steam until tender crisp, as desired.
Whisk together the vinegar, lemon, juice, mustard, honey, and chives in a
bowl. Season to taste with salt and pepper. Slowly drizzle olive oil
whisking it into the vinegar mixture until thoroughly blended. Serve
asparagus warm or chilled tossed with sherry-honey vinaigrette.
