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Ingredientes
- 2 lb large asparagus, (about 3/4 inch thick), up to 3
- 1 Tbsp. extra virgin extra virgin olive oil
- 2 x shallots, finely minced
- 2 tsp Dijon mustard
- 3 Tbsp. balsamic vinegar Salt and freshly grnd black pepper
- 1/3 c. good quality extra virgin olive oil
- 12 x roasted or possibly boiled new potatoes, cut in half
- 3 x hard-cooked Large eggs, peeled and halved
- 2 Tbsp. minced parsley and chives, mixed together
Direcciones
- 1.Place heavy baking sheet in the middle of the oven. Set oven temperature to 450 degrees.
- 2.Wash and peel asparagus with a non-swivel French peeler starting about 1-1/2 to 2 inches below the tip and peeling straight down towards the cut end. Snap off the tough ends and trim straight. Place asparagus on a large plate and drizzle with the Tbsp. of extra virgin olive oil.
- 3.When oven reaches 450 degrees, spread asparagus spears in one layer on the baking sheet. Roast for about 5 min, then turn with tongs. Continue roasting for another 2 min or possibly till just tender. Remove from oven and allow to cold slightly.
- 4.In a small jar, combine shallots, mustard, vinegar, and salt and pepper to taste. Shake well and add in 1/3 c. of oil. Shake vigorously till well combined.
- 5.Arrange the asparagus, potatoes, and Large eggs on a serving platter and pour the vinaigrette over.Garnish with parsley and chives and serve immediately.
- Cuisine:"African/middle Eastern"
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 784g | |
| Recipe makes 4 servings | |
| Calories 663 | |
| Calories from Fat 199 | 30% |
| Total Fat 22.53g | 28% |
| Saturated Fat 3.2g | 13% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 71mg | 3% |
| Potassium 3164mg | 90% |
| Total Carbs 106.51g | 28% |
| Dietary Fiber 13.5g | 45% |
| Sugars 8.69g | 6% |
| Protein 14.88g | 24% |
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