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Vegetables Vegetarian *new-acq, Asparagus, Mcrecipe, Vegetables 4 Servings

INGREDIENTS

4 Vidalia onions, OR other
sweet onions peeled
1 lb Slender asparagus, trimmed
1/4 c Extra virgin olive oil
2 T Fresh orange juice
2 T Chopped fresh basil
1 Green onion, white part
only minced

INSTRUCTIONS

In a large saucepan over medium-high heat, bring enough water to  cover
the onions to a boil. Add the onions and boil until they're  soft but
still retain their shape, about 20 minutes. Drain and set  aside to
cool. Bring another pot of water to boil over medium-high  heat and
blanch the asparagus in boiling water, for about 30 seconds,  then
drain and dunk in cold water to stop the cooking. Set aside.  In a
mixing bowl, combine olive oil orange juice, basil, and green  onion.
Heat your grill or broiler.  Using a sharp paring knife, slice the
outer layer off one of the  onions in one piece, cutting from top to
bottom, so that you can  unravel it. Place the layer horizontally on
your work surface. (The  ends may curl toward the center, hold them
flat while you proceed.)  Place 3 or 4 asparagus spears on top,
vertically, and roll up the  onion layer so that it holds them snugly
in the center with the tips  and the stems sticking out on either end.
When you reach the smaller  layers, start cutting from another onion.
Continue stripping away  layers of the onions and wrapping asparagus
until you've used up one  or the other.  Brush each asparagus roll with
the olive oil mixture. Grill over hot  coats or cook under the broiler,
turning after 3 to 4 minutes, until  the onions have browned, about 6
to 8 minutes in all. 4 servings.  >Recipe from THE ESSENTIAL VEGETARIAN
COOKBOOK, by Diana Shaw  (Potter). >Distributed by The Riverside
Press-Enterprise, Food for  18-mar-98. >Edited by Pat Hanneman
(Kitpath) MC Serving: 165 cals,  14g fat 72%cff.  Recipe by: ESSENTIAL
VEGETARIAN, by Diana Shaw  Posted to MC-Recipe Digest by KitPATh
<phannema@wizard.ucr.edu> on  Mar 18, 1998

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 35
Calories From Fat: 1
Total Fat: <1g
Cholesterol: 0mg
Sodium: 8.4mg
Potassium: 173.1mg
Carbohydrates: 8.1g
Fiber: 1.6g
Sugar: 4.8g
Protein: 1.2g


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