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Ингредиенты
- 1 x juice of 2 lemons
- 2 Tbsp. minced chervil
- 1 lrg egg yolk
- 2/3 c. extra virgin olive oil
- 2 lb tender young asparagus
Инструкции
- Instructions
- Whisk together the lemon juice, chervil, and egg yolk in a small bowl. Gradually whisk in the oil till the mix is creamy and smooth. Cover and chill. Whisk for a minute or possibly so just before serving.
- Trim the asparagus of any fibrous ends and steam it in a vegetable-steamer over simmering water till it is crisp-tender and turns a bright emerald green, no more than 5 min. Remove to a colander and place under cool running water till it is cold. Drain the asparagus and refrigerateit till serving time.
- To serve, arrange asparagus spears on a salad plate and drizzle a small amount of dressing over them.
- Yield: 8 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 80g | |
| Recipe makes 8 servings | |
| Calories 179 | |
| Calories from Fat 165 | 92% |
| Total Fat 18.65g | 23% |
| Saturated Fat 2.71g | 11% |
| Trans Fat 0.0g | |
| Cholesterol 26mg | 9% |
| Sodium 3mg | 0% |
| Potassium 146mg | 4% |
| Total Carbs 2.64g | 1% |
| Dietary Fiber 1.3g | 4% |
| Sugars 1.14g | 1% |
| Protein 1.77g | 3% |
