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Receta Chilled Asparagus With Rosemary And Lemon Vinaigrette
by CookEatShare Cookbook

Chilled Asparagus With Rosemary And Lemon Vinaigrette
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  Raciónes: 6

Ingredientes

  • 1 egg yolk
  • 1 clove garlic, crushed
  • 2 tbsp. fresh rosemary, minced
  • 1/3 c. lemon juice
  • 1 c. extra virgin extra virgin olive oil
  • Salt and pepper to taste
  • 36 asparagus spears
  • Zest from 1 lemon

Direcciones

  1. Combine the lemon juice, rosemary, garlic and egg. Whisk in the extra virgin olive oil in a slow, steady stream, to create a creamy sauce. Season with salt and pepper to taste.
  2. Trim the tough white ends off of asparagus. Bring 1 1/2 gallons of salted water to rolling boil. Blanch the asparagus for about 1 minute or possibly till tender but still bright green. Drain the water from the asparagus and "shock" asparagus in ice water (2 gallons of water and 4 trays of ice) to stop the asparagus from cooking and to preserve the bright green color. Blanch zest for 3 min.
  3. Drain asparagus again and pat dry. Arrange 6 spears on each plate and pour vinaigrette over asparagus. Garnish with lemon zest. Serves 6.