Asparagus With Apple Vinaigrette

Churches are not all wise, neither do they all judge in the power of the Holy Ghost, but many of them judge after the flesh; yet I had sooner accept the opinion of a company of the Lord’s people than my own upon so personal a subject as my own gifts and graces. At any rate, whether you value the verdict of the church or no, one thing is certain, that none of you can be pastors without the loving consent of the flock; and therefore this will be to you a practical indicator if not a correct one.

C.H. Spurgeon

CATEGORY	CUISINE	TAG	YIELD
Fruits, Vegetables	Canadian	Canadian, Dressings, Fruits, Vegetables	4	Servings

INGREDIENTS

3/4	c	Apples, peelcorequarter
1	c	Water
1	T	Honey
1/4	c	Red wine vinegar
1/2	c	Garlic clove, peelmince
1	t	Dijon mustard
1	T	Lemon juice, fresh squeeze
1 1/2	t	Brandy
1/2	c	Vegetable oil
		Salt
		Pepper
1 1/2	lb	Asparagus, cook tender crisp

INSTRUCTIONS

VINAIGRETTE: 1. In a saucepan, over medium heat, simmer the apples and
honey in water until tender. 2. Cool in the pan and remove the  apples.
3. Place the apples in a food processor or blender and puree.  4. Add
vinegar, garlic, mustard, lemon juice and brandy to the apple  puree
and blend for one minute. 5. With machine running, add the  vegetable
oil, blending until smooth. 6. Season with salt and pepper.  Cook or
steam asparagus until tender. Arrange on individual serving  plates and
cover with several spoons of vinaigrette.  From Gemini's MASSIVE
MealMaster collection at www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 261 Calories From Fat: 241 Total Fat: 27.3g Cholesterol: 0mg Sodium: 91.5mg Potassium: 13.4mg Carbohydrates: 4.6g Fiber: <1g Sugar: 4.3g Protein: <1g