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Ингредиенты
- 2 c. Sauternes
- 2 tsp Dijon mustard
- 1 tsp Lemon juice
- 1/4 tsp Kosher salt
- Â Â Freshly grnd black pepper
- 3/4 c. Grape seed oil
- 2 lb Asparagus, washed,, stalks peeled
- 1 x Egg, hard boiled, and sieved
- 1 Tbsp. Minced parsley
- 1/4 c. Peeled and minced pistachio nuts
Инструкции
- Place the Sauternes in a saucepan and reduce over high heat to 1/3 c..
- Pour the Sauternes reduction into a jar with the Dijon mustard, lemon juice, salt and pepper. Add in the grape seed oil, cover tightly with a lid and shake vigorously to create a creamy vinaigrette.
- Steam the asparagus till tender. Immediately plunge the cooked asparagus into ice water to stop the cooking. Drain and reserve till ready to serve.
- Combine the sieved hard boiled egg with the minced parsley to make
- "mimosa".
- To serve, dress the asparagus proportionately with the half the vinaigrette. Place on a platter and sprinkle with the mimosa and minced pistachio nuts. Serve and pass the remaining vinaigrette.
- Yield: 4 servings
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 641g | |
| Calories 363 | |
| Calories from Fat 142 | 39% |
| Total Fat 15.89g | 20% |
| Saturated Fat 2.06g | 8% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 807mg | 34% |
| Potassium 1553mg | 44% |
| Total Carbs 48.17g | 13% |
| Dietary Fiber 14.8g | 49% |
| Sugars 28.61g | 19% |
| Protein 18.76g | 30% |
