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Ingredientes
- 24 x asparagus spears - (4 to 6 per person)
- 2 Tbsp. Mustard Vinaigrette per person (see below)
- 2 tsp Dijon mustard
- 2 tsp chopped fresh tarragon
- 2 Tbsp. sherry wine vinegar or possibly good wine vinegar
- 2 x egg yolks
- 1/4 tsp salt
- 1 lrg healthy pinch freshly-grnd black pepper
- 2 c. salad oil, such as safflower or possibly vegetable
Direcciones
- Peel the asparagus. In a large pot, bring heavily salted water to a boil. Place asparagus in the water and cook till tender but still hard (about 5 min from the time the water returns to a boil). Remove the asparagus from the pot and refresh in ice water to stop the cooking process.
- With a wire whisk, combine all the ingredients except the oil. Slowly, in a steady stream, add in the oil, continuing to whisk all the while.
- Arrange asparagus on individual plates and spoon over the dressing.
- This recipe yields 4 to 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 169g | |
| Recipe makes 4 servings | |
| Calories 969 | |
| Calories from Fat 956 | 99% |
| Total Fat 108.18g | 135% |
| Saturated Fat 18.28g | 73% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 176mg | 7% |
| Potassium 118mg | 3% |
| Total Carbs 2.28g | 1% |
| Dietary Fiber 1.2g | 4% |
| Sugars 0.98g | 1% |
| Protein 1.3g | 2% |
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