| 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 |
tb |
Chopped fresh chives |
| 1 |
tb |
Chopped fresh dill |
| 1 |
tb |
Chopped fresh parsley |
| 1 |
ts |
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
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