CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Salads |
2 |
Servings |
INGREDIENTS
1/2 |
lb |
Asparagus, tough ends |
|
|
removed |
1 |
|
Lemon, for both juice and |
|
|
peel |
1/4 |
c |
Olive oil |
2 |
T |
Corn or canola oil |
1/8 |
t |
Salt |
1/4 |
t |
Pepper |
1 1/2 |
t |
Dijon mustard |
1 |
|
Bacon, cooked until crisp |
|
|
and crumbled coarsely |
4 |
|
Dry-cured black olives |
|
|
pitted |
|
|
Freshly ground pepper |
INSTRUCTIONS
Bring a large pot of water to a boil and blanch the asparagus (cook
until tender but still bright green, 4-5 minutes). Remove with tongs
and immediately plunge into ice-cold water to stop the cooking and
preserve the color. Drain completely and arrange the asparagus on two
salad plates. Remove half the lemon peel and cut into extremely thin
strips. Boil for 1-2 minutes; drain. Squeeze 3 tablespoons juice from
the lemon. Put the juice and boiled peel in a jar. Add the oils, salt,
pepper and Dijon mustard. Shake vigorously to combine. (This makes 3/4
cup dressing. Refrigerate the unused portion for future salads.) At
serving time, spoon some vinaigrette over the asparagus. (Never let
asparagus sit in vinegar- or lemon based dressings; it turns an ugly
olive drab.) Sprinkle the crumbled bacon and pitted olives over the
top, along with a grind of pepper. Salad (undressed) per serving: 58
calories, 4 grams protein, 6 grams cabohydrates, 2 grams fiber, 3
grams fat (0.7 grams saturated), 134 milligrams sodium. Vinaigrette
dressing per tablespoon: 74 calories, 0 grams protein, 0.5 grams
carbohydrates, 0 grams fiber, 8 grams fat (1 gram saturated), 36
milligrams sodium. From Tuscon area newspapers, 1994, 3rd quarter,
courtest Mike Orchekowski. File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip
A Message from our Provider:
“Can’t change? Jesus frees us”