| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains, Eggs |
|
Dips, Vegetable |
6 |
Servings |
INGREDIENTS
| 2 |
lb |
Asparagus, fresh |
| 3/4 |
c |
Oil |
| 2 |
T |
Sesame seed |
| 1 |
|
Egg yolk |
| 2 |
T |
White wine vinegar |
| 1 |
t |
Honey |
| 1 |
|
Clove garlic, minced |
| 1 |
T |
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
A Message from our Provider:
“Though our feelings come and go, God’s love for us does not. #C.S. Lewis”