Name: Asparagus Dinner
Ingredients: 2 lb Large asparagus; (about 3/4 inch; ; thick), up to 3; 1 tb Extra virgin olive oil; 2 Shallots; finely chopped; 2 ts Dijon mustard; 3 tb Balsamic vinegar; Salt and freshly ground black pepper; 1/3 c Good quality olive oil; 12 Roasted or boiled new potatoes; cut in half; 3 Hard-cooked eggs; peeled and halved; 2 tb Chopped parsley and chives; mixed together

CATEGORY	CUISINE	TAG	YIELD
Eggs	French	Veg03	4	servings

INGREDIENTS

2	lb	Large asparagus; (about 3/4 inch
		; thick), up to 3
1	tb	Extra virgin olive oil
2		Shallots; finely chopped
2	ts	Dijon mustard
3	tb	Balsamic vinegar
		Salt and freshly ground black pepper
1/3	c	Good quality olive oil
12		Roasted or boiled new potatoes; cut in half
3		Hard-cooked eggs; peeled and halved
2	tb	Chopped parsley and chives; mixed together

INSTRUCTIONS

FOR THE VINAIGRETTE
1.Place heavy baking sheet in the middle of the oven. Set oven
temperature to 450 degrees.
2.Wash and peel asparagus with a non-swivel French peeler starting
about 1-1/2 to 2 inches below the tip and peeling straight down
towards the cut end. Snap off the tough ends and trim straight. Place
asparagus on a large plate and drizzle with the tablespoon of olive
oil.
3.When oven reaches 450 degrees, spread asparagus spears in one layer
on the baking sheet. Roast for about 5 minutes, then turn with tongs.
Continue roasting for another 2 minutes or until just tender. Remove
from oven and allow to cool slightly.
4.In a small jar, combine shallots, mustard, vinegar, and salt and
pepper to taste. Shake well and add 1/3 cup of oil. Shake vigorously
until well combined.
5.Arrange the asparagus, potatoes, and eggs on a serving platter and
pour the vinaigrette over.Garnish with parsley and chives and serve
immediately.
Recipe by: http://www.maunyskitchen.com/
Converted by MM_Buster v2.0l.

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