| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | March 1991 | 1 | Servings | |
INGREDIENTS
| 4 | lb | Asparagus, trimmed and |
| peeled | ||
| 2 | T | Sherry vinegar* |
| 1/2 | t | Sugar |
| 2 | T | Walnut oil* |
| 1/4 | c | Olive oil |
| 1/4 | c | Thinly sliced fresh chives |
| Coarse salt to taste |
INSTRUCTIONS
available at specialty foods shops and some supermarkets In a large deep skillet of boiling salted water cook the asparagus for 3 to 7 minutes, or until the stalks are tender but not limp, drain it well, and return it to the skillet. In a bowl whisk together the vinegar, the sugar, the oils, the chives, and salt and pepper to taste. Pour the dressing over the asparagus, shaking the skillet to coat the asparagus with it, and sprinkle the asparagus with the coarse salt. Serves 8. Gourmet March 1991 Converted by MC_Buster. Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 1043
Calories From Fat: 751
Total Fat: 85.1g
Cholesterol: 0mg
Sodium: 5451.5mg
Potassium: 3609mg
Carbohydrates: 55.9g
Fiber: 20.6g
Sugar: 6.6g
Protein: 34.9g