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Recipe Name: Asperges A La Vinaigrette (asparagus Vinaigrette) Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Vegetables Comments:
Preparation Time:
Number of Servings: 1

1 Fresh asparagus, steaned or
1 Bottle good quality salad
oil or olive oil
1 Bottle wine vinegar, red
white or champagne
Salt and freshly ground
Place asparagus on a platter and let cool to room temperature. Pass
the oil, vinegar, salt and pepper around the table. Pour some oil
(about 2 T) and some vinegar (about 1 t) onto each plate. (Place a
fork underneath the top of your plate, tilting the plate gently toward
you, and pour the vinaigrette into the bottom of each plate.) Sprinkle
with salt and pepper. Serve the asparagus. Pick up a piece of
asparagus from the platter with your hands and stir the vinaigrette
with it a little before popping the tip in your mouth. Continue
stirring and eating until you get to the tougher bottom part of the
stem. Start over with a new piece, adding more oil and vinegar as
needed. Pass finger bowls or damp towels after this entree! As
written by the author, Kate Ratliffe. Shared by Sherilyn Schamber
Recipe By : A Culinary Journey in Gascony Posted to MC-Recipe
Digest V1 #240 Date: Wed, 09 Oct 1996 15:42:48 -0700 From: Sherilyn
Schamber <> NOTES : Asparagus is a symbol of
spring in Southwest France. Usually served with a sharp vinaigrette
in Gascony.

Nutrition (calculated from recipe ingredients)
Calories: 315
Calories From Fat: 255
Total Fat: 28.9g
Cholesterol: 0mg
Sodium: 999.8mg
Potassium: 675.4mg
Carbohydrates: 11.1g
Fiber: 8.3g
Sugar: 1.1g
Protein: 8.9g

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