re: request asparagus

[Guest guest]

>Message: 18

> Thu, 15 Mar 2001 17:33:57 +0100

> " Mary Beth Abarbanel " <mbinparis

>Recipe request...Asparagus

>

>My French teacher has asked us to bring our favorite aspargus recipes to

>class on Monday. It is in season here, and we plan to translate them. Also

>there is much renewed interest in vege cooking in France these days

>secondary to Mad cow and foot and mouth disease. If you have some

>favorites,can you please post them. Thanks

 

 

Grilled asparagus are wonderful - especially with a tahini sauce but this is

good too

 

 

* Exported from MasterCook *

 

Charred Asparagus Salad with Tomato and Mixed Greens

 

Recipe By :Chef Jim Coleman, Philadelphia

Serving Size : 4 Preparation Time :0:00

Categories : Salads and Dressings

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 tablespoon olive oil

2 tablespoons red wine vinegar

1/4 cup low-sodium broth

1 teaspoon minced shallots

1 teaspoon sugar

1 tablespoon finely sliced fresh chives

20 asparagus spears

4 ounces mixed greens

such as arugula, mache, frisee,

mizuna, radicchio and romaine

1 tomato which has been blanched -- peeled and seeded

 

Place all the vinaigrette ingredients in a blender and process until emulsified.

Set the dressing aside.

 

Trim the asparagus, discarding the thick ends. Spray a non-stick pan with

cooking spray, and place it over high heat. Add about 10 of the asparagus spears

at a time and saute for 4 to 5 minutes, until charred on all sides. Repeat for

remaining asparagus.

 

Place the greens in a mixing bowl and toss with three-quarters of the

vinaigrette. Place a small mound of the dressed greens at the top of each plate.

Fan out the asparagus over the bottom portion of the plate, with the ends

slightly touching the greens. Sprinkle the remaining vinaigrette over each plate

and garnish with the tomatoes.

 

Source:

" A Chef's Table "

S(Internet Address):

" http://whyy.org/91FM/ "

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 69 Calories; 4g Fat (42.9% calories from

fat); 3g Protein; 8g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 15mg

Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 1/2 Fat; 0

Other Carbohydrates.

 

 

Nutr. Assoc. : 0 0 26514 0 0 356 0 0 0 0 5296