Full Online Books
BOOK CATEGORIES
Authors Authors Short Stories Short Stories Long Stories Long Stories Funny Stories Funny Stories Love Stories Love Stories Stories For Kids Stories For Kids Poems Poems Essays Essays Nonfictions Nonfictions Plays Plays Folktales Folktales Fairy Tales Fairy Tales Fables Fables Learning Kitchen Learning Kitchen
LINKS
Valid XHTML 1.0 Transitional Free Classified Website Without Registration Free Classified Website Daniel Company
Twitter Twitter Add book
donate
Full Online Book HomeLearning KitchenVegetables - Asparagus With Lemon Grass And Shallot Vinaigrette
Famous Authors (View All Authors)
Vegetables - Asparagus With Lemon Grass And Shallot Vinaigrette Post by :Jake51 Category :Learning Kitchen Author :Unknown Date :March 2012 Read :2698

Click below to download : Vegetables - Asparagus With Lemon Grass And Shallot Vinaigrette (Format : PDF)

Vegetables - Asparagus With Lemon Grass And Shallot Vinaigrette

Yield: 4 servings

1 1/2 lb. Asparagus stalks
1/3 cup Olive oil
1/4 cup Vegetable oil
3 1/2 tbl. Red wine vinegar
Salt
Pepper
1 tbl. Dijon mustard
2 tbl. Shallots; minced
1 tbl. Lemon grass; minced


Peel asparagus if necessary, and cook stalks in lightly salted water for 4 to 8 minutes, depending on thickness, or until fork tender but still firm. Drain under cold water and set stalks aside in serving dish.

In a small bowl, combine remaining ingredients and whisk them vigorously. Taste for seasoning and add more vinegar or salt and pepper if needed.

Pour dressing over asparagus and let it rest for at least 15 minutes before serving. Serve at room temperature.
If you like this book please share to your friends :
NEXT BOOKS

Vegetables - Asparagus With Orange Butter Vegetables - Asparagus With Orange Butter

Vegetables - Asparagus With Orange Butter
Show # EE2151 Asparagus with Orange ButterJuice and zest of 2 oranges 1/4 cup white wine 1 tablespoon minced shallots 2 tablespoons heavy cream 1 stick cold butter, cubed Salt and pepper 2 pounds asparagus In a small saucepan combine orange juice, wine and shallots and bring to a boil over medium heat. When liquids have reduced by half, add cream. Bring to a boil and reduce heat to very low. Add butter, a few small pieces at a time, whisking constantly. Add more butter just as last pieces melt, and continue whisking until all
PREVIOUS BOOKS

Vegetables - Asparagus With Fresh Tomato Sauce Vegetables - Asparagus With Fresh Tomato Sauce

Vegetables - Asparagus With Fresh Tomato Sauce
1/3 cup mayonnaise 1 1/4 teaspoons lemon juice 1/4 teaspoon salt Pinch of white pepper 1/3 cup dice, peeled tomatoes 3 pounds freshly steamed asparagus For the sauce, combine the mayo, lemon juice, salt and pepper in the top part of a double boiler. Stir over hot, not boiling, water until heated thorough. Stir in tomatoes and serve over hot, freshly cooked asparagus.
NEXT 10 BOOKS | PREVIOUS 10 BOOKS | RANDOM 10 BOOKS
LEAVE A COMMENT