It is doubtless a most joyful thought that we have redemption through the blood of our adorable Savior. But I have no less comfort in the thought that He is exalted to give repentance and remission of sins... Repentance is in every view so desirable, so necessary, so suited to honor God, that I seek that above all. The tender heart, the broken and contrite spirit, are to me far above all the joys that I could ever hope for in this vale of tears. I long to be in my proper place, my hand on my mouth, and my mouth in the dust... I feel this to be safe ground. Here I cannot err.

Charles Simeon

CATEGORY	CUISINE	TAG	YIELD
Grains		March 1991	1	servings

INGREDIENTS

4	lb	Asparagus; trimmed and peeled
2	tb	Sherry vinegar*
1/2	ts	Sugar
2	tb	Walnut oil*
1/4	c	Olive oil
1/4	c	Thinly sliced fresh chives
		Coarse salt to taste

INSTRUCTIONS

*available at specialty foods shops and some supermarkets
In a large deep skillet of boiling salted water cook the asparagus
for 3 to 7 minutes, or until the stalks are tender but not limp,
drain it well, and return it to the skillet. In a bowl whisk together
the vinegar, the sugar, the oils, the chives, and salt and pepper to
taste. Pour the dressing over the asparagus, shaking the skillet to
coat the asparagus with it, and sprinkle the asparagus with the
coarse salt.
Serves 8.
Gourmet March 1991
Converted by MC_Buster.
Converted by MM_Buster v2.0l.

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