| Ingredients: For Vinaigrette 1 Shallot, minced 2 Tablespoon(s) Sherry vinegar or red-wine Vinegar 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 2 inches of stalks peeled 18 Fat, 0 Other Carbohydrates |
Directions:
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 |