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Ингредиенты
- 1 egg yolk
- 1 clove garlic, crushed
- 2 tbsp. fresh rosemary, minced
- 1/3 c. lemon juice
- 1 c. extra virgin extra virgin olive oil
- Salt and pepper to taste
- 36 asparagus spears
- Zest from 1 lemon
Инструкции
- Combine the lemon juice, rosemary, garlic and egg. Whisk in the extra virgin olive oil in a slow, steady stream, to create a creamy sauce. Season with salt and pepper to taste.
- Trim the tough white ends off of asparagus. Bring 1 1/2 gallons of salted water to rolling boil. Blanch the asparagus for about 1 minute or possibly till tender but still bright green. Drain the water from the asparagus and "shock" asparagus in ice water (2 gallons of water and 4 trays of ice) to stop the asparagus from cooking and to preserve the bright green color. Blanch zest for 3 min.
- Drain asparagus again and pat dry. Arrange 6 spears on each plate and pour vinaigrette over asparagus. Garnish with lemon zest. Serves 6.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 101g | |
| Recipe makes 6 servings | |
| Calories 336 | |
| Calories from Fat 320 | 95% |
| Total Fat 36.23g | 45% |
| Saturated Fat 5.07g | 20% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 2mg | 0% |
| Potassium 132mg | 4% |
| Total Carbs 3.99g | 1% |
| Dietary Fiber 1.6g | 5% |
| Sugars 1.29g | 1% |
| Protein 1.25g | 2% |
