RE: re asparagus - Salad recipe

[Guest guest]

At 03/28/2002, Jamie wrote:

>I agree that's best esepcially if you are going to use it in pastas or

>omelettes or anything like that \heck- for pasta- i just throw it into the

>pasta water in the last 2 minutes the pasta is cooking and then drain it all

>together

>

>did i mention I LOVE asparagus.?

 

 

I like the grilled asparagus or roasted. especially with tahini thinned with

grapefruit juice (yes!!) and a pinch of red pepper flakes. yummers!

 

or in a salad.

 

 

* Exported from MasterCook *

 

Asparagus and Carrot with Tahini Vinaigrette

 

Recipe By :OCCASIONAL VEGETARIAN by Karen Lee (1995 Time Warner)

Serving Size : 8 Preparation Time :0:25

Categories : Salad

 

Amount Measure Ingredient -- Preparation Method

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

Tahini Vinaigrette:

1/4 cup lemon juice

1/4 cup olive oil -- see note

2 tablespoons tahini

1 tablespoon mirin wine

1 teaspoon Dijon-style mustard

2 tablespoons soy sauce

Salad:

1 pound asparagus

2 scallions -- white and green

1 cup carrots -- coarsely grated

 

1. To prepare the vinaigrette, combine the lemon juice, olive oil, tahini,

mirin, mustard, and soy sauce and whisk until blended. Set aside.

 

The vinaigrette can be prepared several hours ahead.

 

2. Cut the tender part of the asparagus into 2-inch pieces. Blanch for 3 to 4

minutes, then submerge in ice water; drain.

 

3. Cut the scallions in half lengthwise, then cut into 1/2-inch pieces.

 

4. Combine the asparagus, scallions, and carrots. Toss with as much of the

dressing as you need to coat the vegetables.

 

[PER SERVING: 104 calories, 9 g fat, 74%cff]

 

Tip: Snap the tough ends off the asparagus. Use a shaker bottle or jar instead

of whisking the dressing.

 

Tested by kitpath 1998-Sep

 

S(Collection):

" Kitpath 2000 (http://home.earthlink.net/~kitpath/) "

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

 

Per Serving (excluding unknown items): 104 Calories; 9g Fat (73.9% calories from

fat); 2g Protein; 5g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 276mg

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

Fat; 0 Other Carbohydrates.

 

Serving Ideas : MENU * Asparagus and Carrot Vinaigrette * Basmati Rice with

Leeks and Cauliflower * Red Bean Sauce * Barefoot Contessa's Low-Fat Ginger Cake

 

NOTES : The salad can be prepared up to 1 hour ahead. Serves 8 as first course.

TEST TIP: Halve the oil, and replace it's moisture with fresh orange juice.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0