• 6servings

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, B9, C, E
MineralsZinc, Copper, Natrium, Calcium, Potassium, Cobalt

Ingredients Jump to Instructions ↓

  1. 1 1/2 lbs. asparagus

  2. Salt to taste, if desired

  3. 1 tablespoon imported mustard (Dijon)

  4. Freshly ground pepper to taste

  5. 2 tablespoons finely chopped shallots

  6. 1 1/2 tablespoons red-wine vinegar

  7. 1/2 cup vegetable oil

  8. 2 tablespoons finely chopped parsley

Instructions Jump to Ingredients ↑

  1. If the asparagus are reed slender, it is not necessary to peel or scrape them. If they are medium size or larger, peel or scrape them.

  2. Put asparagus in a wide skillet and add water to cover and salt to taste. Bring to a boil. Let cook 30 seconds to five minutes, depending on the size of the asparagus and how crisp you wish them to remain. Preferably, they should be crisp-tender, not limp. Drain immediately.

  3. Put the mustard, salt, pepper, shallots and vinegar in a mixing bowl. Beat vigorously with a wire whisk while gradually adding the oil.

  4. Pour the mixture into a saucepan and heat gently, stirring with the whisk, until the sauce is lukewarm. Do not let it come to a simmer.

  5. Spoon the warm sauce over the asparagus and serve.


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