| 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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