INGREDIENTS

INSTRUCTIONS

LEMON MUSTARD SAUCE
1.Place the asparagus in no more than two layers in the bottom of a
sauce pan, preferably stainless steel. Add hot tape water, and bring
it to a boil over high heat. Cover the pan, and continue to boil the
asparagus over high heat for 4 to 5 minutes, until it is tender but
still firm. Most of the water will have evaporated.
2.Remove the asparagus from the pan, and spread it out on a platter to
speed cooling. When it is cool enough to handle, measure down 5
inches from the tip of each spear, and cut off and reserve the
remainder of the stem ends. Then, starting at the bottom of the
spears, split the stems in half lengthwise, stopping when you get to
the tips and leaving the heads intact. Cut the reserved stem ends
into 1-inch pieces.
3.For the sauce, combine the Dijon mustard, salt, pepper, lemon
juice, and olive oil in a small bowl.
4.At a serving time, mix the 1-inch pieces of asparagus with the
olives, capers, and tomato in a bowl. Arrange four asparagus spears
on each plate so the tips extend to the edge of the plate and the
stalks, spread open where they are cut, connect to create a "frame"
around an open area in the center. Arrange some of the tomato-olive
mixture in the center of each plate, and spoon some sauce over both
the spears and the mixture. Sprinkle with the parsley leaves, and
serve.
Copyright credit: Copyright: 1995 by Jacques Pepin © 1996 Lifetime
Entertainment Services. All rights reserved.
Posted to MC-Recipe Digest V1 #1308 by Barb at PK <abprice@wf.net> on
Apr 30, 1998.
Recipe by: Bobby Flay, The Main Ingredient
Converted by MM_Buster v2.0l.

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