| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
March 1991 |
1 |
servings |
INGREDIENTS
| 4 |
lb |
Asparagus; trimmed and peeled |
| 2 |
tb |
Sherry vinegar* |
| 1/2 |
ts |
Sugar |
| 2 |
tb |
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
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