| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Italian |
Salad |
6 |
Servings |
INGREDIENTS
| 30 |
|
Jumbo asparagus stalks |
|
|
Salt |
| 3 |
tb |
Apricot kernel oil |
| 1/2 |
c |
Creme fraiche or sour cream |
| 6 |
|
Drained sun-dried tomatoes; cut into thin slivers |
INSTRUCTIONS
1. Snap woody ends off asparagus, peel & trim each stalk. Cook in rapidly
boiling salt water to cover for no more than 1 minute. Drain & plunge into
ice water. When cool, drain spears, and blot dry with paper towels.
Asparagus can be prepared ahead to this stage & refrigerated until serving.
To serve, roll each asparagus spear in apricot kernal oil-it should be very
lightly coated. Arrange the spears in a fan pattern on chilled salad
plates, 5 to a plate. Spoon a dollop of creme fraiche at the apex of each
fan and sprikle with the slivered tomato. To make creme fraiche, combine
two parts heavy cream with 1 part sour cream. Heat to 85F, no higher. Let
mixture stand overnight in a loosely covered glass jar. It should taste
sourish & be quite thick. Creme fraiche will keep 5 to 8 days in the
refrigerator.
UPSTAIRS AT THE PUDDING
HOLYOKE ST, CAMBRIDGE
TAURASI 1973 (MASTROBERARDINO)
From the <Micro Cookbook Collection of Italian Recipes>. Downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.
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