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Ingredientes
- 3 lb Asparagus, bottoms trimmed (about 3 bunches)
- 1/2 lb Mushrooms, very thinly sliced
- 3 Tbsp. Fresh lemon juice
- 1/2 c. Whipping cream
- 2 Tbsp. Dijon mustard
- 1/3 c. Extra virgin olive oil
- 1 tsp Packed minced fresh tarragon or possibly 1/2 tsp. dry
Direcciones
- Cook asparagus in large pot of boiling salted water till just crisp-tender, about 4 min. Drain; rinse under cool water. Drain; pat asparagus dry. (Can be prepared 1 day ahead. Wrap in paper towels and plastic bags; chill.)
- Toss mushrooms with lemon juice in medium bowl; season with salt and pepper. Whisk cream and mustard in small bowl to blend; gradually whisk in oil. Let mushroom mix and dressing stand 30 min or possibly cover and chill up to 2 hrs.
- Arrange asparagus on platter. Whisk tarragon into dressing. Drain mushrooms well and return to bowl. Fold in dressing. Season to taste with salt and pepper. Spoon mushroom dressing over asparagus and serve.
- Serves 8.
- Fruit;
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1149g | |
| Calories 1069 | |
| Calories from Fat 856 | 80% |
| Total Fat 97.06g | 121% |
| Saturated Fat 24.22g | 97% |
| Trans Fat 0.0g | |
| Cholesterol 82mg | 27% |
| Sodium 391mg | 16% |
| Potassium 2318mg | 66% |
| Total Carbs 42.72g | 11% |
| Dietary Fiber 18.6g | 62% |
| Sugars 18.61g | 12% |
| Protein 25.52g | 41% |
