| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Essnce01 | 4 | Servings | ||
INGREDIENTS
| 1 | lb | Asparagus, stems peeled |
| If needed | ||
| Juice and zest of 1 lemon | ||
| 1/2 | c | Olive oil |
| 1 | T | Chopped fresh chives |
| 1 | T | Chopped fresh dill |
| 1 | T | Chopped fresh parsley |
| 1 | t | Chopped mint |
| Salt, to taste | ||
| Freshly-ground black pepper | ||
| to taste |
INSTRUCTIONS
In a large pot of boiling salted water blanch asparagus spears until tender but not mushy. Drain and "shock" spears in ice-water to cool quickly. Drain and pat dry. In a small bowl whisk together remaining ingredients until emulsified; season to taste with salt and pepper. Right before serving drizzle asparagus with lemon dressing. This recipe yields 4 to 6 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-109 broadcast 04-10-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 04-18-1998 Recipe by: Emeril Lagasse Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 260
Calories From Fat: 241
Total Fat: 27.3g
Cholesterol: 0mg
Sodium: 397.9mg
Potassium: 238.6mg
Carbohydrates: 3.7g
Fiber: 1.4g
Sugar: <1g
Protein: 2.3g