| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Eggs |
|
Dujour03 |
1 |
servings |
INGREDIENTS
| 2 |
c |
Sauternes |
| 2 |
ts |
Dijon mustard |
| 1 |
ts |
Lemon juice |
| 1/4 |
ts |
Kosher salt |
|
|
Freshly ground black pepper |
| 3/4 |
c |
Grape seed oil |
| 2 |
lb |
Asparagus; washed, tough ends |
|
|
; snapped off, stalks |
|
|
; peeled |
| 1 |
|
Egg; hard boiled and |
|
|
; sieved |
| 1 |
tb |
Chopped parsley |
| 1/4 |
c |
Peeled and chopped pistachio nuts |
INSTRUCTIONS
Place the Sauternes in a saucepan and reduce over high heat to 1/3 cup.
Pour the Sauternes reduction into a jar with the Dijon mustard, lemon
juice, salt and pepper. Add the grape seed oil, cover tightly with a lid
and shake vigorously to form a creamy vinaigrette.
Steam the asparagus until tender. Immediately plunge the cooked asparagus
into ice water to stop the cooking. Drain and reserve until ready to serve.
Combine the sieved hard boiled egg with the chopped parsley to make
"mimosa".
To serve, dress the asparagus evenly with the half the vinaigrette. Place
on a platter and sprinkle with the mimosa and chopped pistachio nuts. Serve
and pass the remaining vinaigrette.
Yield: 4 servings
Converted by MC_Buster.
Recipe by: CHEF DU JOUR SHOW#CJ9267 - MICHAEL ROMANO
Converted by MM_Buster v2.0l.
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