| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Life5, Lifetime tv | 4 | Servings | ||
INGREDIENTS
| 12 | Spears pencil-thin asparagus | |
| 12 | Thin slices smoked salmon | |
| 3 | T | Red wine vinegar |
| 1 | t | Dijon mustard |
| 1 | T | Finely diced shallots |
| 1/4 | c | Fresh dill |
| 1/2 | c | Olive oil |
INSTRUCTIONS
How to Prepare the Smoked Salmon and Asparagus: Trim the woody ends of the asparagus off so that all are approximately the same length. Blanch the asparagus in a pot of salted boiling water until just tender and bright green, approximately 3-4 minutes. Drain well. How to Prepare the Vinaigrette: Place the vinegar, mustard, shallots, and dill in a blender and blend until smooth. Slowly add the oil, drop by drop at first, until it is emulsified. © 1997 Lifetime Entertainment Services. All rights reserved. MC formatted using MC Buster by Barb at PK Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 251
Calories From Fat: 240
Total Fat: 27.2g
Cholesterol: 0mg
Sodium: 23.8mg
Potassium: 117.2mg
Carbohydrates: 2.3g
Fiber: <1g
Sugar: 0g
Protein: <1g