Warm Asparagus With Carrot Tarragon Dressing (72 Market)

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Grains		*new-acq, Asparagus, Mcrecipe, Vegetables	6	Servings

INGREDIENTS

2 1/2	lb	Jumbo asparagus OR two
		bunches or 30-spears
8	c	Boiling water
2	t	Salt
1	c	Water
1		Carrot, peeled and diced
1/4	t	Salt
2	T	Sherry vinegar
1	t	Chopped fresh tarragon
1/2	t	Dijon mustard
1/2	c	Peanut oil, or less
		Salt, to taste
		Pepper, to taste
1	T	Chopped chives, for garnish

INSTRUCTIONS

Peel asparagus and trim the ends. Place the asparagus in boiling
salted water and cook, covered for 5 minutes, or until the tips are
tender. Remove the asparagus from the water and arrange on a serving
plate.  For the dressing: In a medium saucepan, bring the water to a
boll and  add the carrot and salt. Cook, uncovered, for 8 to 10
minutes, until  the carrot is tender. Strain, reserving l/2 cup of the
liquid.  Transfer the carrots to a blender and add sherry vinegar,
tarragon,  Dijon mustard, and 1/4 cup of the cooking liquid. Blend on
medium  speed for 3 minutes, while the motor is running, slowly add the
oil.  If you prefer a thinner dressing, add more of the cooking liquid,
until dressing reaches the desired consistency. Season with salt and
pepper to taste.  To serve, drizzle asparagus with dressing and garnish
with chopped  chives.  >Warm Asparagus with Carrot Tarragon Dressing; 6
servings. Recipe  from 72 MARKET STREET DISHES IT OUT! by Roland
Gilbert (Wave)  >Distributed by The Riverside Press-Enterprise, Food
for 18-mar-98.  >Edited by Pat Hanneman (Kitpath) McPer serving: 189
cals, 18g fat  (83% cff)  Recipe by: 72 MARKET STREET, by Roland
Gilbert*  Posted to MC-Recipe Digest by KitPATh
<phannema@wizard.ucr.edu> on  Mar 18, 1998

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 8 Calories From Fat: <1 Total Fat: <1g Cholesterol: 0mg Sodium: 945.9mg Potassium: 63.7mg Carbohydrates: 1.9g Fiber: <1g Sugar: <1g Protein: <1g