Update my dinner status, I'm making this tonight.
Servings: 1 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
ASPARAGUS AND ARTICHOKES
TOMATOES AND CROSTINO
SALAD
Preparation
Preparation of the Asparagus: Peel the green asparagus if needed and trim the stalks so that all are the same length. Bring a large pot of water to a boil and cook asparagus for approximately two to four minutes depending on the size of the stalks. Remove from the water with a skimmer and submerge in ice water; cool and remove. Place them on an absorbent towel and reserve refrigerated. Preparation of the Artichokes: Peel all the outer leaves of the artichokes and turn, removing all green and leaving the heart and peeled stem. Remove the choke and place the artichokes in a container of lemon water. Slice with a vegetable slicer as thin as possible and reserve until needed. Preparation of the Oven-Dried Tomatoes: Peel and quarter the tomatoes, drizzle with a few drops of olive oil and add seasonings. Place in a 275 degree oven on racks and cook for two to three hours, or until they appear half the original size. Remove from rack, cool and refrigerate. Preparation of the Crostino: Slice heavy country bread as thin as possible, drizzle with olive oil and bake at 350 degree until crisp and golden brown. Rub with a garlic clove and reserve at room temperature. Presentation: Make the lemon dressing by dissolving salt in the lemon juice and whisk into the olive oil. Toss with the mesclun spring mix and all the vegetables to coat well. Make a small, tight bouquet of mesclun greens and place it in the middle of a plate. Place crostino on top and a marinade of the vegetables on the crostino. Serve chilled. Yield: 4 servings Nutritional Breakdown Calories 176 Cholesterol 0 mg Fat 3.9 gm (17.2 percent of calories from fat) Sodium 221 mg Recipe By : Chef du Jour Posted to MC-Recipe Digest V1 #255 Date: Wed, 23 Oct 1996 14:32:55 PST From: minnie@juno.com (Louise M McCartney)
