| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Salad |
8 |
Servings |
INGREDIENTS
|
|
-(up to) |
| 48 |
|
Asparagus spears |
| 2 |
tb |
Minced shallots |
| 2 |
tb |
Dijon mustard |
| 1 |
tb |
Creme fraich. (see recipe) |
| 1 |
tb |
Red wine vinegar |
|
|
Salt to taste |
|
|
Pepper to taste |
| 1/2 |
c |
Peanut oil |
|
|
Lettuce |
INSTRUCTIONS
Cook asparagus until barely crisp tender. Drain well and set aside to cool.
Combine next 4 ingredients with salt and pepper in small bowl and blend
with whisk or mixer. Slowly add oil, drop by drop, beating constantly until
thoroughly mixed and thickened. Line plates with lettuce and divide
asparagus evenly. Drizzle with vinaigrette. Yield: 8 servings.
MRS. ROBERT M. EUBANKS, JR.
From <Traditions: A Taste of the Good Life>, by the Little Rock (AR) Junior
League. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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