| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| New, Text, Import | 1 | Servings | ||
INGREDIENTS
| 1/4 | c | Red wine vinegar |
| 1/4 | c | Orange juice |
| 2 | tb | Grated orange peel,; no white attached |
| 2 | Garlic cloves,; chopped | |
| 1 | tb | Finely chopped fresh ginger |
| 1 | tb | Dijon mustard |
| 1 | tb | Finely chopped tarragon |
| 1 | ts | Finely chopped lemon balm, lemon thyme,; or lemon verb |
| 1 | c | Olive oil |
| Salt, freshly ground black pepper & sugar | ||
| 3 | lb | Asparagus |
INSTRUCTIONS
In a medium bowl, whisk together the red wine vinegar, orange juice, orange peel, garlic, ginger, mustard, tarragon, and lemon balm. Slowly whisk in the olive oil until thick. Add salt, pepper, and sugar to taste. Peel the asparagus if larger than a pencil. Cut off any woody ends. Place in a large frying pan of boiling water, being sure that the water covers. (Cook in batches if necessary and bring the water back to the boil with each batch.) Boil 3 to 5 minutes until tender. Drain. May be done ahead to this point. Pour salad dressing over asparagus and serve hot or cold. Yield: 10 to 12 servings Recipe By :NATHALIE DUPREE COOKS SHOW#ND7095 Posted to MC-Recipe Digest V1 #285 Date: Thu, 7 Nov 1996 23:38:33 -0500 From: Meg Antczak <meginny@frontiernet.net>
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