Recipe courtesy of Chef Jay Jackson of Windows by Jamie Kennedy

Yield: 6 Servings Cooking Time: 30 Minutes Difficulty: Easy Full Episode: A Taste of Niagara (Season 5)


  1. Bring a pot of water to a boil.
  2. Meanwhile, in a blender, combine the egg yolk, mustard, cider vinegar, lemon juice and salt. Begin blending.
  3. When the ingredients are well blended, and while the blender is running, add the sunflower oil in a slow, steady stream.
  4. Add the chives and blend until the chlorophyll from the chives dyes the vinaigrette a pale shade of green.
  5. Divide the vinaigrette evenly among 6 shooter glasses.
  6. Add a pinch of salt to the boiling water.
  7. Add the asparagus and boil for 3 minutes.
  8. Remove asparagus from the water and place 3 spears upside down into each shooter glass. Serve.


Measuring Cups
Measuring Spoons
Small Pot
6 Shooter Glasses
Full Episode: A Taste of Niagara (Season 5)


  • 1 Egg Yolk
  • 1 teaspoon Dijon Mustard
  • 1 teaspoon Cider Vinegar
  • 1 teaspoon Lemon Juice
  • Pinch of Salt
  • ¼ cup Cold-Pressed Sunflower Oil
  • 1 tablespoon Fresh Chives, finely chopped
  • 18 Asparagus Spears, peeled and trimmed to 3 inches