| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Eggs | April 1995 | 1 | Servings | |
INGREDIENTS
| For Vinaigrette | ||
| 1 | Shallot, minced | |
| 2 | T | Sherry vinegar or red-wine |
| vinegar | ||
| 1 | T | Dijon mustard |
| 1/2 | t | Sugar |
| 1/3 | c | Extra-virgin olive oil |
| 1/4 | c | Hazelnuts, toasted skinned |
| and chopped | ||
| 1 | Hard-cooked large egg | |
| 2 | lb | Asparagus, trimmed and lower |
| inches of stalks | ||
| peeled | ||
| 18 | Fat, 0 Other Carbohydrates |
INSTRUCTIONS
2 Make vinaigrette: In a bowl whisk together shallot, vinegar, mustard, sugar and salt and pepper to taste. Add oil in a stream, whisking, and whisk until emulsified. Whisk in hazelnuts. Finely chop egg. In a deep 10- to 12-inch skillet bring 1 1/2 inches salted water to a boil and cook asparagus over high heat until crisp-tender, about 2 to 4 minutes. Transfer asparagus with tongs to a colander and drain. Transfer asparagus to a serving dish. Spoon vinaigrette over asparagus and sprinkle with egg. Serve asparagus warm or at room temperature. Serves 6. Gourmet April 1995 Converted by MC_Buster. Per serving: 995 Calories (kcal); 95g Total Fat; (81% calories from fat); 16g Protein; 32g Carbohydrate; 0mg Cholesterol; 200mg Sodium Food Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 4 1/2 Vegetable; 0 Fruit; Converted by MM_Buster v2.0n.
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Nutrition (calculated from recipe ingredients)
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Calories: 325
Calories From Fat: 210
Total Fat: 24.7g
Cholesterol: 212.1mg
Sodium: 264.6mg
Potassium: 708.7mg
Carbohydrates: 15.2g
Fiber: 5.4g
Sugar: 8.3g
Protein: 14g