1 1/2 lb asparagus stalks
1/3 cup olive oil
1/4 cup vegetable oil
3 1/2 tbsp red wine vinegar
1 salt
1 pepper
1 tbsp mustard, dijon
2 tbsp shallots, minced
1 tbsp lemon grass, minced
A Recipe for
Asparagus With Lemon Grass & Shallot Vinaigre
The way you cut your meat reflects the way you live. |
| Confucius |
Nobody seems more obsessed by diet than our anti-materialistic, otherworldly, New Age spiritual types. But if the material world is merely illusion, an honest guru should be as content with Budweiser and bratwurst as with raw carrot juice, tofu and seaweed slime. |
| Edward Abbey |
Edible, adj.: Good to eat, and wholesome to digest, as a worm to a toad, a toad to a snake, a snake to a pig, a pig to a man, and a man to a worm. |
| Ambrose Bierce |
This Recipe for Asparagus With Lemon Grass & Shallot Vinaigre is one of thousands in the Recipes-to-go Fruit Cookbook.
Life is uncertain. Eat dessert first. |
| Ernestine Ulmer |
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You can find your way across this country using burger joints the way a navigator uses stars. |
| Charles Kuralt |
This is a recipe for Asparagus With Lemon Grass & Shallot Vinaigre from the recipe cookbook of Recipes-to-go (Fruit)
Some things you have to do every day. Eating seven apples on Saturday night instead of one a day just isn't going to get the job done. |
| Jim Rohn |
Herb Tip |
Worries go down better with soup. |
| Jewish Proverb |
Some say the glass is half empty, some say the glass is half full, I say, are you going to drink that? |
| Lisa Claymen |
The next time you feel like complaining, remember that your garbage disposal probably eats better than 30 percent of the people in the world. |
| Robert Orben |
Nothing will benefit human health and increase the chances for survival of life on Earth as much as the evolution to a vegetarian diet. |
| Albert Einstein (1879-1955) |
Peel the asparagus if necessary and cook the stalks in lightly salted
water for 4 to 8 minutes, depending on the thickness, or until fork
tender but still firm. Drain under cold water and set the stalks
aside in serving dish. Combine the remaining ingredients and whisk
them vigorously. Taste for seasoning and add more vinegar or salt and
pepper if needed. Pour the dressing over the asparagus and let it
rest for at least 15 minutes before serving. Serve at room
temperature.
Serves: 4
Asparagus With Lemon Grass & Shallot Vinaigre Recipe brought to you by Recipes To-Go