Tina12/14/10




The lemony dressing accented with shallots really gives asparagus that wow taste. It is quick and easy ; serving asparagus cold is different and a nice for a change. It is pretty served on a large platter spread with romaine lettuce;place the asparagus on it.






  • SERVING/YIELD
    6


  • PREP TIME









  • COOK TIME









  • LEVEL

    Easy



  • BLESSING
    Ha'adama


  • RECIPE
    #662

























INGREDIENTS













  • 2 bunches asparagus- about 2 lbs.










  • 2¼ Tbsp fresh lemon juice










  • 1 grated lemon rind










  • 1 small shallot










  • 1½ tsp sugar










  • ¼ tsp salt










  • ⅛ tsp black pepper










  • ¼ cup extra-virgin olive oil










  • - romaine leaves










  1. Snap off tough ends of asparagus. Peel 1 1/2 inches off stem of each stalk.



  2. Steam asparagus for about 4 minutes, until stem ends can be pierced with tip of knife. Place asparagus in bowl with ice and a small amount or water. Chill in refrigerater.



  3. In small bowl, whisk together the lemon juice,rind,sugar,salt,pepper and shallot-finely chopped. Slowly pour in oil while whisking. Continue until dressing is thick and smooth.



  4. To serve: rinse and dry lettuce leaves. Place on platter. Pat chilled asparagus with paper towel to dry. Arrange on top of leaves. Drizzle with dressing. Enjoy!















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