vegetable - asparagus, parsley vinaigrette, salad
t=teaspoon T=tablespoon
These recipes are for your personal use only and may not be added in any form to archives or other works.
Warm Asparagus Spears in Parsley Vinaigrette
A very light, perfect starter or double the amounts for a lunch!
serves 4
allow 3 large spears (white or green) per
person
for 1/8 litre of Classic Vinaigrette:
2 T. wine or herbal vinegar
salt, fresh ground white pepper
1 t. Dijon
6 T. oil
variation addition: 1 finely minced shallot
8 T. chopped parsley
2 hard cooked egg yolks
This dish may be served warm or cold. Allow 3 tablespoons of parsley per person. Puree the parsley with the oil before continuing, add a little more oil if necessary. Whisk all together. Adjust the seasoning.
You may also slightly soften the minced shallot by wet sautéing then adding in the rest of the ingredients for a warm vinaigrette to be served over warm spears. Depending on how strong the vinegar is, you may have to add a little water. Either marinate the spears for a few hours to overnight or serve immediately. Arrange 3 spears on a bed of butter lettuce (boston lettuce) and spoon the sauce over the middle.
Most attractive is to
have one of the spears either green or white as a contrast. Press a little egg
yolk through a sieve and dot on the middle.
All recipes are excerpts from "Welcome to My Kitchen" - The Epicurean Table and are copyright of the author. Recipes are not to be
added to any form of archive or other works of any kind. Contact the author for further information.
The Epicurean Table © 1999-2002 Patricia Conant