INGREDIENTS

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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