Name: Provençal Vinaigrette Asparagus with Mimosa Garnish
Ingredients: 2 Bundles fresh Asparagus; 2 lg Eggs; hard-cooked and peeled; 2 Cloves Garlic; peeled; 1 ts Salt; 1/2 c Extra-Virgin Olive Oil; 4 tb Red- or White-Wine Vinegar; 4 ts Prepared Dijon Mustard; 1 ts Anchovy Paste; 1 ts Freshly ground Black Pepper

We may often be baffled by the reality of the power of evil as it is manifest in our circumstances. Sometimes that power seems so overwhelming that we are unable to praise within the circumstances of our life. It is then that we do well to recall the words of the Apostle Paul. When writing amidst difficult circumstances to the Church at Ephesus he could say, ‘Giving thanks always for all things unto God.’ He had come to know that no matter what the source of the evil, if we are in Christ, and surrounded by Him as by an atmosphere, all evil has to pass through Him before it comes to us (Robert Norris).

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CATEGORY	CUISINE	TAG	YIELD
Eggs	French		6	To 8

INGREDIENTS

2		Bundles fresh Asparagus
2	lg	Eggs; hard-cooked and peeled
2		Cloves Garlic; peeled
1	ts	Salt
1/2	c	Extra-Virgin Olive Oil
4	tb	Red- or White-Wine Vinegar
4	ts	Prepared Dijon Mustard
1	ts	Anchovy Paste
1	ts	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 Provençal 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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