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Recipe Name: Asparagus Dinner Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Preparation Time:
Number of Servings: 4

2 Pound(s) Large asparagus, about 3/4
thick up to 3
1 Tablespoon(s) Extra virgin olive oil
2 Shallots, finely chopped
2 Teaspoon(s) Dijon mustard
3 Tablespoon(s) Balsamic vinegar
Salt and freshly ground
Black pepper
1/3 Cup(s) Good quality olive oil
12 Roasted or boiled new
potatoes cut in half
3 Hard-cooked eggs, peeled and
2 Tablespoon(s) Chopped parsley and chives
mixed together
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 tablespoon of olive oil. 3.When oven reaches 450 degrees,
spread asparagus spears in one layer on the baking sheet. Roast for
about 5 minutes, then turn with tongs. Continue roasting for another 2
minutes or until just tender. Remove from oven and allow to cool
slightly. 4.In a small jar, combine shallots, mustard, vinegar, and
salt and pepper to taste. Shake well and add 1/3 cup of oil. Shake
vigorously until well combined. 5.Arrange the asparagus, potatoes,
and eggs on a serving platter and pour the vinaigrette over.Garnish
with parsley and chives and serve immediately. Recipe by: Converted by MM_Buster v2.0l.

Nutrition (calculated from recipe ingredients)
Calories: 326
Calories From Fat: 48
Total Fat: 5.3g
Cholesterol: 159.1mg
Sodium: 833.1mg
Potassium: 1511.8mg
Carbohydrates: 57.7g
Fiber: 10.7g
Sugar: 18.6g
Protein: 16.5g

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