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

1 1/2 Pound(s) Asparagus spears, peeled and
1 Cup(s) Water, hot tap
24 Black olives, oil curred
2 Tablespoon(s) Capers, drained
1 Cup(s) Tomatoes, seeded and chopped
1/4 Cup(s) Fresh flat-leaf parsley
leaves lightly packed
1 Tablespoon(s) Dijon mustard
1/2 Teaspoon(s) Salt
1/4 Teaspoon(s) Fresh ground black pepper
2 Teaspoon(s) Lemon Juice
4 Tablespoon(s) Virgin olive oil
Place the asparagus in no more than two layers in the bottom of a
sauce pan, preferably stainless steel. Add hot tape water, and bring
it to a boil over high heat. Cover the pan, and continue to boil the
asparagus over high heat for 4 to 5 minutes, until it is tender but
still firm. Most of the water will have evaporated. 2.Remove the
asparagus from the pan, and spread it out on a platter to speed
cooling. When it is cool enough to handle, measure down 5 inches from
the tip of each spear, and cut off and reserve the remainder of the
stem ends. Then, starting at the bottom of the spears, split the stems
in half lengthwise, stopping when you get to the tips and leaving the
heads intact. Cut the reserved stem ends into 1-inch pieces. 3.For
the sauce, combine the Dijon mustard, salt, pepper, lemon juice, and
olive oil in a small bowl. 4.At a serving time, mix the 1-inch pieces
of asparagus with the olives, capers, and tomato in a bowl. Arrange
four asparagus spears on each plate so the tips extend to the edge of
the plate and the stalks, spread open where they are cut, connect to
create a "frame" around an open area in the center. Arrange some of
the tomato-olive mixture in the center of each plate, and spoon some
sauce over both the spears and the mixture. Sprinkle with the parsley
leaves, and serve. Copyright credit: Copyright: 1995 by Jacques Pepin
© 1996 Lifetime Entertainment Services. All rights reserved. Posted
to MC-Recipe Digest V1 #1308 by Barb at PK <> on Apr 30,
1998. Recipe by: Bobby Flay, The Main Ingredient Converted by
MM_Buster v2.0l.

Nutrition (calculated from recipe ingredients)
Calories: 732
Calories From Fat: 484
Total Fat: 53.7g
Cholesterol: 159mg
Sodium: 1205.1mg
Potassium: 859.4mg
Carbohydrates: 15.5g
Fiber: 5.5g
Sugar: 1.5g
Protein: 46.4g

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