| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains, Eggs |
|
Vegetable, Dips |
6 |
Servings |
INGREDIENTS
| 2 |
lb |
Asparagus, fresh |
| 3/4 |
c |
Oil |
| 2 |
tb |
Sesame seed |
| 1 |
|
Egg yolk |
| 2 |
tb |
White wine vinegar |
| 1 |
ts |
Honey |
| 1 |
|
Clove garlic, minced |
| 1 |
tb |
Soy sauce |
|
|
Salt to taste |
INSTRUCTIONS
Cook asparagus to just barely done and refrigerate.
To prepare dip, heat 1/4 cup oil in saucepan over medium low heat and stir
in sesame seeds. Cook until seeds are golden, about three to five minutes.
Add remaining oil and remove from heat. Allow to cool. Whisk together egg,
vinegar and honey. Slowly blend in a thin stream of the oil mixture. Blend
in soy sauce and garlic. Add salt. Refrigerate, allowing flavors to blend.
NOTES : This recipe doubles easily and can also be served as a "salad"
simply by using the sesame dip as a dressing for the chilled asparagus.
Recipe by: Delicious Decisions/tpogue@idsonline.com Posted to MC-Recipe
Digest V1 #604 by Terry Pogue <tpogue@idsonline.com> on May 10, 1997
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