Chives are available fresh, dried, or frozen. Choose fresh chives that have a deep green color and sturdy leaves with no bruises. Avoid chives that are wilted. Always use chives raw because cooking diminishes the flavor.
Selection,Storage: When purchasing asparagus, look for tips that are tight and firm and come to a point. If the tips are open or have gone to seed, the asparagus may be usable, but is past its prime. If the tips are wet or slimy, this is a sign of decay.
Preparation: Rinse asparagus in cold water, then slice off tough ends and discard. Asparagus can be boiled, steamed, microwaved or stir-fried. To test for doneness, pierce with a fork. Asparagus is ready when it is tender.
Bring a pot of salted water to boiling. Add asparagus and cook until just tender, about 5 minutes.
Transfer asparagus to ice water. Drain; pat dry with paper towels. Arrange asparagus on a serving platter.
In a small bowl stir together onion, vinaigrette, lemon juice and 1 tablespoon of the chives. Stir in tomatoes, season with salt and pepper to taste, and spoon over asparagus. Sprinkle with remaining chives. Serve at room temperature.
Serving Size 1
Amount Per Serving
Calories from Fat 2
% Daily Value*
Total Fat 0.28g
Saturated Fat 0.08g
Total Carbohydrate 12g
Dietary Fiber 3g
All recipe ingredients should be cooked to a safe internal temperature according to USDA guidelines. After preparing a recipe, please store any leftovers in the refrigerator.