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Fresh Asparagus Salad With Lemon Dijon Vinaigrette

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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

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