Ingredients for 12 servings:

2 pounds of asparagus

2 Pounds


½ teaspoon salt

½ Teaspoon


1 tablespoon butter

1 Tablespoon


¼ teaspoon pepper

¼ Teaspoon


1 cup of herbs, chopped (thyme, oregano cilantro, parsley and basil)

1 Cup of

Herbs, chopped (thyme, oregano cilantro, parsley and basil)

2 cloves garlic

2 Cloves


1/3 cup red wine vinegar

1/3 Cup

Red wine vinegar

dijon mustard

2 Tablespoons

Dijon mustard

1 teaspoon sugar

1 Teaspoon


2/3 cup olive oil

2/3 Cup

Olive oil

  1. 2  lbs. Asparagus (4 bunches approx)

  2. ½ Teaspoon Salt

  3. 1 Tablespoon Butter

  4. ¼ Teaspoon Pepper

  5. 1 Cup of Herbs chopped (thyme, oregano cilantro, parsley and basil)

  6. 2 Cloves Garlic

  7. 1/3 Cup Red Wine Vinegar

  8. 2 Tablespoons Dijon mustard

  9. ½ Teaspoon Salt

  10. 1/4 Teaspoon Pepper

  11. 1 Teaspoon Sugar

  12. 2/3 Cup Olive Oil


  1. In a baking por or in a large skillet place the asparagus with salt, butter, (garlic optional) and water to barely cover.

    asparagus vinaigrette step1
  2. Broil or boil for 3 to 4 minutes.

    asparagus vinaigrette step2
  3. Remove them from the pot and place them over ice water if using them later on. If using them at the moment, set them aside.

    asparagus vinaigrette step3
  4. Place the pot back on the heat to boil off all but 2 tablespoons of water and add the asparagus back to the pot to mix them with the reduced liquid.

    asparagus vinaigrette step4
  5. Blend all ingredients (herbs, garlic, red wine vinegar, djon mustard, salt, pepper, sugar, olive oil). Note: If you want sweeter you can add honey.

    asparagus vinaigrette step5

    asparagus vinaigrette step6


If you make this recipe, snap a pic and hashtag it #CookingwithPachi We love to see your creations on Instagram, PinterestTwitter!

Hi, I'm Chef Pachi

Chef Coach, Food Nutritionist and Cook in Love with Latin Food, Author of six cookbooks. 40+ years of Experience in the Food Industry & Nutrition

...& the Science of Food


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