Name: Asparagus Dinner
Ingredients: 2 lb Large asparagus; (about 3/4 inch; ; thick), up to 3; 1 tb Extra virgin olive oil; 2 Shallots; finely chopped; 2 ts Dijon mustard; 3 tb Balsamic vinegar; Salt and freshly ground black pepper; 1/3 c Good quality olive oil; 12 Roasted or boiled new potatoes; cut in half; 3 Hard-cooked eggs; peeled and halved; 2 tb Chopped parsley and chives; mixed together

Our natural prejudgment of reality is against God. To receive the truth of God requires that our “anti” bias be changed. The key work of the Holy Spirit in regeneration is not giving new knowledge to the brain but changing the disposition of the heart. Before the Spirit turns that heart of stone into a heart of flesh, we have no desire for the things of God. We may desire the blessings that only God can give us, but we have no affection for the things of God. At the moment of regeneration, the eyes of the heart are opened somewhat, but this is just the beginning. The whole Christian life involves an unfolding and enlarging of the heart’s openness to the things of God.

R.C. Sproul

CATEGORY	CUISINE	TAG	YIELD
Eggs	French	Veg03	4	servings

INGREDIENTS

2	lb	Large asparagus; (about 3/4 inch
		; thick), up to 3
1	tb	Extra virgin olive oil
2		Shallots; finely chopped
2	ts	Dijon mustard
3	tb	Balsamic vinegar
		Salt and freshly ground black pepper
1/3	c	Good quality olive oil
12		Roasted or boiled new potatoes; cut in half
3		Hard-cooked eggs; peeled and halved
2	tb	Chopped parsley and chives; mixed together

INSTRUCTIONS

FOR THE VINAIGRETTE
1.Place heavy baking sheet in the middle of the oven. Set oven
temperature to 450 degrees.
2.Wash and peel asparagus with a non-swivel French peeler starting
about 1-1/2 to 2 inches below the tip and peeling straight down
towards the cut end. Snap off the tough ends and trim straight. Place
asparagus on a large plate and drizzle with the tablespoon of olive
oil.
3.When oven reaches 450 degrees, spread asparagus spears in one layer
on the baking sheet. Roast for about 5 minutes, then turn with tongs.
Continue roasting for another 2 minutes or until just tender. Remove
from oven and allow to cool slightly.
4.In a small jar, combine shallots, mustard, vinegar, and salt and
pepper to taste. Shake well and add 1/3 cup of oil. Shake vigorously
until well combined.
5.Arrange the asparagus, potatoes, and eggs on a serving platter and
pour the vinaigrette over.Garnish with parsley and chives and serve
immediately.
Recipe by: http://www.maunyskitchen.com/
Converted by MM_Buster v2.0l.

A Message from our Provider:

“God’s artistry: Half completed works of art look ugly. Wait till you see the finished masterpiece”