White Asparagus Salad

Serves 4

White asparagus
2 lbs.
White wine vinegar
1 Tbsp.
Shallot 1, minced
Chives 1 bunch, minced
Chervis 1 bunch, minced
Salt and pepper
to taste
Extra virgin olive oil
2 Tbsp.

1 Tbsp.

Sugar a pinch


  1. 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.
  2. 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.

Recipe by the School of Hotel, Culinary Arts and Tourism
Schenectady County Community College