Warm Asparagus With Tarragon Vinaigrette Recipe
Yield: 3 ServingsRecipe by luhu.jp
Ingredients:
1 lbs: Asparagus,
1/2 cup: Olive oil,
2 tbsp: Dijon-style mustard,
1/4 cup: White wine vinegar,
1/4 tsp: Salt,
1/4 tsp: Freshly ground black pepper,
2: Shallots peeled, finely chopped
2 tbsp: Minced fresh tarragon,
Directions:
This simple dish has such a compelling taste, youll 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.
Source from luhu.jp
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.
Source from luhu.jp