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Name: Asparagus En Fete
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: American
Ingredients: 1/2 ts Salt; 2 tb Capers; drained; 1 c Tomatoes; seeded and chopped; 4 tb Virgin olive oil; 1 tb Dijon mustard; 2 ts Lemon juice; 1/4 c Fresh flat-leaf parsley; 24 Black olives; oil curred; 1/4 ts Fresh ground black pepper; 1 1/2 lb Asparagus spears; peeled and; 1 c Water; hot tap

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INGREDIENTS

1/2 ts Salt
2 tb Capers; drained
1 c Tomatoes; seeded and chopped
4 tb Virgin olive oil
LEMON MUSTARD SAUCE
1 tb Dijon mustard
2 ts Lemon juice
1/4 c Fresh flat-leaf parsley
24 Black olives; oil curred
1/4 ts Fresh ground black pepper
1 1/2 lb Asparagus spears; peeled and
1 c Water; hot tap

Servings

INSTRUCTIONS

1.Place the asparagus in no more than two layers in the bottom of a sauce pan, preferably stainless steel. Add hot tape water, and bring it to a boil over high heat. Cover the pan, and continue to boil the asparagus over high heat for 4 to 5 minutes, until it is tender but still firm. Most of the water will have evaporated. 2.Remove the asparagus from the pan, and spread it out on a platter to speed cooling. When it is cool enough to handle, measure down 5 inches from the tip of each spear, and cut off and reserve the remainder of the stem ends. Then, starting at the bottom of the spears, split the stems in half lengthwise, stopping when you get to the tips and leaving the heads intact. Cut the reserved stem ends into 1-inch pieces. 3.For the sauce, combine the Dijon mustard, salt, pepper, lemon juice, and olive oil in a small bowl. 4.At a serving time, mix the 1-inch pieces of asparagus with the olives, capers, and tomato in a bowl. Arrange four asparagus spears on each plate so the tips extend to the edge of the plate and the stalks, spread open where they are cut, connect to create a "frame" around an open area in the center. Arrange some of the tomato-olive mixture in the center of each plate, and spoon some sauce over both the spears and the mixture. Sprinkle with the parsley leaves, and serve. Copyright credit: Copyright: 1995 by Jacques Pepin ? 1996 Lifetime Entertainment Services. All rights reserved. Recipe by: Bobby Flay, The Main Ingredient Posted to MC-Recipe Digest by Barb at PK on Apr 30, 1998

NOTES

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Asparagus En Fete

1/2 ts Salt
2 tb Capers; drained
1 c Tomatoes; seeded and chopped
4 tb Virgin olive oil
 LEMON MUSTARD SAUCE
1 tb Dijon mustard
2 ts Lemon juice
1/4 c Fresh flat-leaf parsley
24 Black olives; oil curred
1/4 ts Fresh ground black pepper
1 1/2 lb Asparagus spears; peeled and
1 c Water; hot tap

1.Place the asparagus in no more than two layers in the bottom of a sauce  pan, preferably stainless steel. Add hot tape water, and bring it to a boil  over high heat. Cover the pan, and continue to boil the asparagus over high  heat for 4 to 5 minutes, until it is tender but still firm. Most of the  water will have evaporated.    2.Remove the asparagus from the pan, and spread it out on a platter to  speed cooling. When it is cool enough to handle, measure down 5 inches from  the tip of each spear, and cut off and reserve the remainder of the stem  ends. Then, starting at the bottom of the spears, split the stems in half  lengthwise, stopping when you get to the tips and leaving the heads intact.  Cut the reserved stem ends into 1-inch pieces.    3.For the sauce, combine the Dijon mustard, salt, pepper, lemon juice, and  olive oil in a small bowl.    4.At a serving time, mix the 1-inch pieces of asparagus with the olives,  capers, and tomato in a bowl. Arrange four asparagus spears on each plate  so the tips extend to the edge of the plate and the stalks, spread open  where they are cut, connect to create a "frame" around an open area in the  center. Arrange some of the tomato-olive mixture in the center of each  plate, and spoon some sauce over both the spears and the mixture. Sprinkle  with the parsley leaves, and serve.    Copyright credit: Copyright: 1995 by Jacques Pepin ? 1996 Lifetime  Entertainment Services. All rights reserved.    Recipe by: Bobby Flay, The Main Ingredient    Posted to MC-Recipe Digest by Barb at PK  <abprice@wf.net> on Apr 30, 1998

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Nutrition

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Serving Size: 1 Serving (201g)
Recipe Makes: 4 Servings

Calories: 129
Calories from Fat: 125 (97%)

Amt Per Serving		% DV

	Total Fat 13.9g	18 %
	Saturated Fat 1.9g	9 %
	Monounsaturated Fat 10.1g
	Polyunsanturated Fat 1.5g
Cholesterol 0mg		0 %
Sodium 87.9mg		3 %
Potassium 47.8mg		1 %
Total Carbohydrate 1.6g		0 %
	Dietary Fiber 0.6g	2 %
	Sugars, other 1g
Protein 0.5g		1 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 129

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