Fresh Asparagus Vinaigrette A La Creme

CATEGORY	CUISINE	TAG	YIELD
Grains		Salad	8	Servings

INGREDIENTS

		up to
48		Asparagus spears
2	T	Minced shallots
2	T	Dijon mustard
1	T	Creme fraich, see recipe
1	T	Red wine vinegar
		Salt to taste
		Pepper to taste
1/2	c	Peanut oil
		Lettuce

INSTRUCTIONS

Cook asparagus until barely crisp tender. Drain well and set aside to
cool. Combine next 4 ingredients with salt and pepper in small bowl
and blend with whisk or mixer. Slowly add oil, drop by drop, beating
constantly until thoroughly mixed and thickened. Line plates with
lettuce and divide asparagus evenly. Drizzle with vinaigrette. Yield:
8 servings.  MRS. ROBERT M. EUBANKS, JR.  From <Traditions: A Taste of
the Good Life>, by the Little Rock (AR)  Junior League.  Downloaded
from Glen's MM Recipe Archive,  http://www.erols.com/hosey.

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