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FareShare Gazette Recipes -- November 2001 - A's

 

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Asparagus Salad with a Cooked Dressing

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                     * Exported from MasterCook *
                  Asparagus Salad with a Cooked Dressing
Recipe By     :Art Guyer
Serving Size  : 2     Preparation Time :0:00
Categories    : Volume 4-11 Nov. 2001
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     3/4         pound  fresh asparagus spears
                        Dressing:
  1         tablespoon  olive oil
  2                     shallots -- chopped
                        OR 4 tablespoons sweet onions -- finely diced
  3                     garlic cloves -- chopped
  1         tablespoon  minced fresh herbs -- chopped
                        [such as Basil, Rosemary, Thyme]
     1/8           cup  red wine
     1/8           cup  Balsamic vinegar
     1/2           cup  olive oil
                        salt and pepper -- to taste
                        feta or goat cheese -- crumbled
                        black olives -- chopped
  1                     plum tomato -- sliced
                        into thin wheels
                        toasted unseasoned bread crumbs -- optional
Bring water to a boil in a stockpot.  Add asparagus and cook for just 4 
minutes.  Immediately put into an ice water bath to stop asparagus from 
continuing to cook; drain.
Dressing :
Heat 1 tablespoon olive oil to very hot.  Add shallots and garlic and 
shake pan just 1 minute.
Add herbs, cook just 1 or 2 minutes more.  Add the wine and vinegar cook 1 
minute then transfer to a bowl.  Whisk in the oil slowly until emulsified, 
salt and pepper to taste.
To Serve, use a large bowl and heap baby greens in bowl.  Top with several 
asparagus spears.  Stir dressing, lightly pour over, add olives and 
crumbled cheese, and toasted unseasoned bread crumbs if you like. Garnish 
with tomato wheels.
Notes :
Formatted in MasterCook by Art
Contributed to the FareShare Gazette by Art; 22 November, 2001.
www.fareshare.net
              - - - - - - - - - - - - - - - - - - - 
Per Serving (excluding unknown items): 570 Calories; 61g Fat (95.4% 
calories from fat); 1g Protein; 6g Carbohydrate; trace Dietary Fiber; 0mg 
Cholesterol; 15mg Sodium.  Exchanges: 1 Vegetable; 0 Fruit; 12 Fat.

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