| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
|
Asparagus, Vegetables, *new-acq, Mcrecipe |
6 |
Servings |
INGREDIENTS
| 2 1/2 |
lb |
Jumbo asparagus OR two bunches or 30-spears |
| 8 |
c |
Boiling water |
| 2 |
ts |
Salt |
| 1 |
c |
Water |
| 1 |
|
Carrot; peeled and diced |
| 1/4 |
ts |
Salt |
| 2 |
tb |
Sherry vinegar |
| 1 |
ts |
Chopped fresh tarragon |
| 1/2 |
ts |
Dijon mustard |
| 1/2 |
c |
Peanut oil; or less |
|
|
Salt; to taste |
|
|
Pepper; to taste |
| 1 |
tb |
Chopped chives; for garnish |
INSTRUCTIONS
DRESSING
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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