| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Chinese | Frugal01 | 4 | servings |
INGREDIENTS
| 1 1/2 | lb | Asparagus; cleaned |
| 2 | tb | Peanut oil |
| 1 | pn | Salt; or to taste |
INSTRUCTIONS
Clean the asparagus and leave it whole. Bring a pan of lightly salted water to a boil and add the peanut oil to help keep the color. Blanch the vegetable for about 4 to 5 minutes, then plunge it into very cold water. Drain well and chill. When ready to serve you may dress the asparagus with a sesame oil-based dressing. Hint on cleaning asparagus: Hold the bottom end of the stem in one hand and gently bend the stalk with the other. The stalk will break where it is tender, thus giving you a piece of asparagus that is entirely edible. With a little practice you will know exactly where to break the vegetable. Save the broken-off ends for soups. Slice and add to soup stock, then drain and discard the coarse stalks before serving. Recipe Source: THE FRUGAL GOURMET by Jeff Smith From the 10-02-1991 issue - The Springfield Union-News Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 07-17-1994 Recipe by: Jeff Smith Converted by MM_Buster v2.0l.
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