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CATEGORY CUISINE TAG YIELD
Vegetables Vegetables, Ceideburg 2 3 Servings

INGREDIENTS

1 lb Asparagus
1/2 c Olive oil
2 tb Dijon-style mustard
1/4 c White wine vinegar
1/4 ts Salt
1/4 ts Freshly ground black pepper
2 Shallots peeled, finely chopped
2 tb Minced fresh tarragon

INSTRUCTIONS

This simple dish has such a compelling taste, you'll never have
leftovers. Trim the asparagus, discarding woody ends.  Steam the
spears whole, for about 3 or 4 minutes, until just tender when
pierced with a fork.  Do not overcook.  Rinse in cold water, drain.
Place the olive oil in a small bowl; add the mustard and beat until
the oil thickens.  Add the vinegar, salt pepper, shallots and
tarragon. Arrange the still-warm asparagus on a serving plate and
pour the dressing over it.
Serves 3 or 4.
PER SERVING:  270 calories, 3 g protein, 6 g carbohydrate, 28 g fat
(4 g saturated), 0 mg cholesterol, 234 mg sodium, 1 g fiber.
From the San Francisco Chronicle, 4/21/93.
Posted by Stephen Ceideberg; May 11 1993.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip

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