Ingredients:
2 bunches fresh asparagus
1 -2 tablespoon chopped fresh chives
3 tablespoons olive oil
1 tablespoon lime juice
1/4 teaspoon sugar
freshly ground black pepper
Directions:
Whisk all vinaigrette ingredients in a small jug.
Snap woody ends from asparagus and place in a steamer for 4-5 minutes until they are crisp tender.
Then plunge them into ice cold water to stop cooking process.
Drain onto small towel and pat dry.
Serve as an appetiser, using chives sprinkled on top as a garnish.
Drizzle vinaigrette over top.
Servings: 3-4
Time preparation: 10 min.
Time total: 15 min.