Provenã§al Vinaigrette Asparagus With Mimosa Garnish

The excellence of the Apostles' evangelism was found in the reality that they were “filled with the Spirit” (Ac. 4:7). That means they were bold, self-controlled, gentle, fearing God and not man, peaceful, faithful and wise – ultimately demonstrated by making the discussion not about themselves, but rather Jesus Christ. They drove the conversation to the tip of the spear, displaying the highest good and greatest love possible, by proclaiming their Savior and the desire for evil men to be saved. For them, it wasn’t about winning approval or even an argument for their own glory, but winning lost souls to Jesus Christ.

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Eggs	French		6	To 8

INGREDIENTS

2		Bundles fresh Asparagus
2		Eggs, hard-cooked and peeled
2		Cloves Garlic, peeled
1	t	Salt
1/2	c	Extra-Virgin Olive Oil
4	T	Red- or White-Wine Vinegar
4	t	Prepared Dijon Mustard
1	t	Anchovy Paste
1	t	Freshly ground Black Pepper

INSTRUCTIONS

If it's Christmas in France, then The Cook and Kitchen Staff must
prepare for you the Reveillon, the holiday feast. One of the grandest
meals of the entire year in France, this sumptuous repast is
traditionally served on Christmas Eve. There is no single Reveillon
menu that must be followed, as the courses vary widely with the
region.  For almost 15 centuries, the French have celebrated Christmas
in  their own unique way, presenting an astounding Reveillon to old and
young alike, followed by the singing of beloved Christmas songs and
reminiscing. The children place their shoes by the hearth in
preparation for a visit from Pere Noel, and dinner is served. It's
Noel in France.  Today's recipe would be an excellent side service for
the Reveillon.  There will most likely be a variety of cheeses and
winter fruits on  the holiday table, nestled next to today's recipe.
Anchovies, garlic,  olive oil, and hard-cooked eggs are a typical
ProvenÃ§al flavor  combination. Why not try it with your holiday feast
this year?  Using a rubber spatula, press the cooked eggs through a
coarse sieve  and reserve the mashed eggs in a small bowl.  Crush
garlic with the flat side of a chef's knife. Sprinkle with salt  and
crush again, using the side of the knife, until you have formed a
paste. Scrape the crushed garlic into a covered jar with a
tight-fitting lid.  Add olive oil, red or white-wine vinegar, mustard,
anchovy paste, and  pepper to the jar; cover, and shake the mixture
until well blended.  Meanwhile, rinse asparagus spears and trim the
ends. Boil or steam  asparagus for 10 to 15 minutes, drain, and arrange
on a serving  platter. Let cool for about 5 minutes, then drizzle the
vinaigrette  over, and sprinkle with the sieved eggs.  Posted to
dailyrecipe@recipe-a-day.com by Recipe-a-Day
<recipe-a-day@bignetwork.com> on Dec 11, 1998, converted by MM_Buster
v2.0l.

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 31 Calories From Fat: 17 Total Fat: 1.9g Cholesterol: 62.2mg Sodium: 450.2mg Potassium: 34.1mg Carbohydrates: <1g Fiber: <1g Sugar: <1g Protein: 2.4g