| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | March 1995 | 1 | Servings | |
INGREDIENTS
| 3 | lb | Asparagus, bottoms trimmed |
| about 3 bunches | ||
| 1/2 | lb | Mushrooms, very thinly |
| sliced | ||
| 3 | T | Fresh lemon juice |
| 1/2 | c | Whipping cream |
| 2 | T | Dijon mustard |
| 1/3 | c | Olive oil |
| 1 | t | Packed chopped fresh |
| tarragon or 1/2 | ||
| teaspoon dried |
INSTRUCTIONS
Cook asparagus in large pot of boiling salted water until just crisp-tender, about 4 minutes. Drain; rinse under cold water. Drain; pat asparagus dry. (Can be prepared 1 day ahead. Wrap in paper towels and plastic bags; refrigerate.) Toss mushrooms with lemon juice in medium bowl; season with salt and pepper. Whisk cream and mustard in small bowl to blend; gradually whisk in oil. Let mushroom mixture and dressing stand 30 minutes or cover and refrigerate up to 2 hours. Arrange asparagus on platter. Whisk tarragon into dressing. Drain mushrooms well and return to bowl. Mix in dressing. Season to taste with salt and pepper. Spoon mushroom dressing over asparagus and serve. Serves 8. Bon Appetit March 1995 Converted by MC_Buster. Per serving: 1302 Calories (kcal); 120g Total Fat; (77% calories from fat); 25g Protein; 52g Carbohydrate; 163mg Cholesterol; 444mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 8 1/2 Vegetable; 1/2 Fruit; 23 1/2 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
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Nutrition (calculated from recipe ingredients)
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Calories: 1129
Calories From Fat: 1042
Total Fat: 118.2g
Cholesterol: 163mg
Sodium: 434.1mg
Potassium: 897.3mg
Carbohydrates: 15.8g
Fiber: 3.2g
Sugar: 5.8g
Protein: 11g