| 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 |
tb |
Fresh lemon juice |
| 1/2 |
c |
Whipping cream |
| 2 |
tb |
Dijon mustard |
| 1/3 |
c |
Olive oil |
| 1 |
ts |
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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