| 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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