| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Vegetables | 4 | Servings | |
INGREDIENTS
| 2 | lb | Asparagus, tough stems |
| trimmed | ||
| 2 | T | Red wine vinegar |
| 2 | Shallots, chopped | |
| 3 | Cloves garlic, chopped | |
| 1 | T | Chopped fresh thyme |
| 1 | t | Orange juice concentrate |
| 1 | T | Grainy mustard |
| 1/3 | c | Extra-virgin olive oil |
| Salt and black pepper to | ||
| taste |
INSTRUCTIONS
Bring 2 quarts of salted water to a boil in a large stockpot. Add asparagus and cook until it is crisp-tender, 3 or 4 minutes, depending on the size. Drain and shock in cold ice water. Set aside. In a bowl combine vinegar, shallots, garlic, thyme, orange juice concentrate, and mustard. Slowly whisk in the oil to blend well. Season with salt and pepper. Pour mixture over asparagus. Let marinate while you light the coals or start the grill. To make the grilling easier, you can place the asparagus on skewers, running a skewer through each end of the spear and fitting about 5 spears on each pair of skewers. Grill the asparagus on each side just to mark it, 1 or 2 minutes per side. Remove from the grill. Serve warm or at room temperature. Serves 4 Posted to KitMailbox Digest by J Pellegrino <gigimfg@ix.netcom.com> on May 08, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 796
Calories From Fat: 478
Total Fat: 53g
Cholesterol: 159mg
Sodium: 122.6mg
Potassium: 1036.2mg
Carbohydrates: 35.3g
Fiber: <1g
Sugar: <1g
Protein: 44.6g