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Recipe Name: Asparagus With Hazelnut Vinaigrette Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Preparation Time:
Number of Servings: 1

For Vinaigrette
1 Shallot, minced
2 Tablespoon(s) Sherry vinegar or red-wine
1 Tablespoon(s) Dijon mustard
1/2 Teaspoon(s) Sugar
1/3 Cup(s) Extra-virgin olive oil
1/4 Cup(s) Hazelnuts, toasted skinned
and chopped
1 Hard-cooked large egg
2 Pound(s) Asparagus, trimmed and lower
inches of stalks
18 Fat, 0 Other Carbohydrates
Make vinaigrette: In a bowl whisk together shallot, vinegar, mustard,
sugar and salt and pepper to taste. Add oil in a stream, whisking, and
whisk until emulsified. Whisk in hazelnuts. Finely chop egg. In a
deep 10- to 12-inch skillet bring 1 1/2 inches salted water to a boil
and cook asparagus over high heat until crisp-tender, about 2 to 4
minutes. Transfer asparagus with tongs to a colander and drain.
Transfer asparagus to a serving dish. Spoon vinaigrette over asparagus
and sprinkle with egg. Serve asparagus warm or at room temperature.
Serves 6. Gourmet April 1995 Converted by MC_Buster. Per serving:
995 Calories (kcal); 95g Total Fat; (81% calories from fat); 16g
Protein; 32g Carbohydrate; 0mg Cholesterol; 200mg Sodium Food
Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 4 1/2 Vegetable; 0 Fruit;
Converted by MM_Buster v2.0n.

Nutrition (calculated from recipe ingredients)
Calories: 325
Calories From Fat: 210
Total Fat: 24.7g
Cholesterol: 212.1mg
Sodium: 264.6mg
Potassium: 708.7mg
Carbohydrates: 15.2g
Fiber: 5.4g
Sugar: 8.3g
Protein: 14g

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