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Name: Asparagus Salad with Orange Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 15 min
Yield: 1
Cuisine: American
Ingredients: 1/4 c Red wine vinegar; Salt, freshly ground black; 1/4 c Orange juice; 2 tb Grated orange peel,; no; 1 tb Dijon mustard; 1 tb Finely chopped fresh ginger; 3 lb Asparagus; 1 c olive oil; 2 Garlic cloves,; chopped; 1 tb Finely chopped tarragon; 1 ts Finely chopped lemon balm,

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INGREDIENTS

1/4 c Red wine vinegar
Salt, freshly ground black
1/4 c Orange juice
2 tb Grated orange peel,; no
1 tb Dijon mustard
1 tb Finely chopped fresh ginger
3 lb Asparagus
1 c olive oil
2 Garlic cloves,; chopped
1 tb Finely chopped tarragon
1 ts Finely chopped lemon balm,

Servings

INSTRUCTIONS

In a medium bowl, whisk together the red wine vinegar, orange juice, orange peel, garlic, ginger, mustard, tarragon, and lemon balm. Slowly whisk in the olive oil until thick. Add salt, pepper, and sugar to taste. Peel the asparagus if larger than a pencil. Cut off any woody ends. Place in a large frying pan of boiling water, being sure that the water covers. (Cook in batches if necessary and bring the water back to the boil with each batch.) Boil 3 to 5 minutes until tender. Drain. May be done ahead to this point. Pour salad dressing over asparagus and serve hot or cold. Yield: 10 to 12 servings Recipe By :NATHALIE DUPREE COOKS SHOW#ND7095 Posted to MC-Recipe Digest V1 #285 Date: Thu, 7 Nov 1996 23:38:33 -0500 From: Meg Antczak

NOTES

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Asparagus Salad with Orange Vinaigrette

1/4 c Red wine vinegar
 Salt, freshly ground black
1/4 c Orange juice
2 tb Grated orange peel,; no
1 tb Dijon mustard
1 tb Finely chopped fresh ginger
3 lb Asparagus
1 c olive oil
2 Garlic cloves,; chopped
1 tb Finely chopped tarragon
1 ts Finely chopped lemon balm,

In a medium bowl, whisk together the red wine vinegar, orange juice, orange  peel, garlic, ginger, mustard, tarragon, and lemon balm. Slowly whisk in  the olive oil until thick. Add salt, pepper, and sugar to taste. Peel the  asparagus if larger than a pencil. Cut off any woody ends. Place in a large  frying pan of boiling water, being sure that the water covers. (Cook in  batches if necessary and bring the water back to the boil with each batch.)  Boil 3 to 5 minutes until tender. Drain. May be done ahead to this point.  Pour salad dressing over asparagus and serve hot or cold.    Yield: 10 to 12 servings  Recipe By     :NATHALIE DUPREE COOKS SHOW#ND7095    Posted to MC-Recipe Digest V1 #285    Date: Thu, 7 Nov 1996 23:38:33 -0500    From: Meg Antczak <meginny@frontiernet.net>

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Nutrition

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Serving Size: 1 Serving (1615g)
Recipe Makes: 1 Servings

Calories: 822
Calories from Fat: 513 (62%)

Amt Per Serving		% DV

	Total Fat 57g	76 %
	Saturated Fat 8.1g	40 %
	Monounsaturated Fat 40.2g
	Polyunsanturated Fat 6.7g
Cholesterol 0mg		0 %
Sodium 379.4mg		13 %
Potassium 2952.2mg		78 %
Total Carbohydrate 61.6g		18 %
	Dietary Fiber 29.5g	118 %
	Sugars, other 32.1g
Protein 31.5g		45 %
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: 822

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