| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Eggs |
|
April 1995 |
1 |
servings |
INGREDIENTS
|
|
For Vinaigrette |
| 1 |
lg |
Shallot; minced |
| 2 |
tb |
Sherry vinegar or red-wine vinegar |
| 1 |
tb |
Dijon mustard |
| 1/2 |
ts |
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 2 |
|
|
; inches of stalks |
|
|
; peeled |
INSTRUCTIONS
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; 18 1/2 Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.
A Message from our Provider:
“Luke 1:44 – Life Begins at Conception.”