0
(0)
CATEGORY CUISINE TAG YIELD
Grains, Eggs April 1995 1 servings

INGREDIENTS

For Vinaigrette
1 lg Shallot; minced
2 tb Sherry vinegar or red-wine vinegar
1 tb Dijon mustard
1/2 ts Sugar
1/3 c Extra-virgin olive oil
1/4 c Hazelnuts; toasted, skinned
; and chopped
1 Hard-cooked large egg
2 lb Asparagus; trimmed and lower 2
; inches of stalks
; peeled

INSTRUCTIONS

Make vinaigrette:
In a bowl whisk together shallot, vinegar, mustard, sugar and salt and
pepper to taste. Add oil in a stream, whisking, and whisk until
emulsified. Whisk in hazelnuts.
Finely chop egg. In a deep 10- to 12-inch skillet bring 1 1/2 inches
salted water to a boil and cook asparagus over high heat until
crisp-tender, about 2 to 4 minutes. Transfer asparagus with tongs to
a colander and drain.
Transfer asparagus to a serving dish. Spoon vinaigrette over
asparagus and sprinkle with egg. Serve asparagus warm or at room
temperature.
Serves 6.
Gourmet April 1995
Converted by MC_Buster.
Per serving: 995 Calories (kcal); 95g Total Fat; (81% calories from
fat); 16g Protein; 32g Carbohydrate; 0mg Cholesterol; 200mg Sodium
Food Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 4 1/2 Vegetable; 0
Fruit; 18 1/2 Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.

A Message from our Provider:

“Luke 1:44 – Life Begins at Conception.”

How useful was this recipe?

Click on a star to rate it!

Average rating 0 / 5. Vote count: 0

No votes so far! Be the first to rate this recipe.

We are sorry that this recipe was not useful for you!

Let us improve this recipe!

Tell us how we can improve this recipe?