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Name: Steamed Asparagus with Sauternes Vinaigrette
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: American
Ingredients: 2 ts Dijon mustard; 2 lb Asparagus; washed, tough; 1 ts Lemon juice; ; peeled; 1 Egg; hard boiled and; 1/4 c Peeled and chopped pistachio; 1/4 ts Kosher salt; 2 c Sauternes; Black Pepper freshly ground; 3/4 c Grape seed oil; ; sieved; 1 tb Chopped parsley; ; snapped off, stalks

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INGREDIENTS

2 ts Dijon mustard
2 lb Asparagus; washed, tough
1 ts Lemon juice
; peeled
1 Egg; hard boiled and
1/4 c Peeled and chopped pistachio
1/4 ts Kosher salt
2 c Sauternes
Black Pepper ; freshly ground
3/4 c Grape seed oil
; sieved
1 tb Chopped parsley
; snapped off, stalks

Servings

INSTRUCTIONS

Place the Sauternes in a saucepan and reduce over high heat to 1/3 cup. Pour the Sauternes reduction into a jar with the Dijon mustard, lemon juice, salt and pepper. Add the grape seed oil, cover tightly with a lid and shake vigorously to form a creamy vinaigrette. Steam the asparagus until tender. Immediately plunge the cooked asparagus into ice water to stop the cooking. Drain and reserve until ready to serve. Combine the sieved hard boiled egg with the chopped parsley to make "mimosa". To serve, dress the asparagus evenly with the half the vinaigrette. Place on a platter and sprinkle with the mimosa and chopped pistachio nuts. Serve and pass the remaining vinaigrette. Yield: 4 servings Recipe by: CHEF DU JOUR SHOW#CJ9267 - MICHAEL ROMANO

NOTES

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Steamed Asparagus with Sauternes Vinaigrette

2 ts Dijon mustard
2 lb Asparagus; washed, tough
1 ts Lemon juice
 ; peeled
1 Egg; hard boiled and
1/4 c Peeled and chopped pistachio
1/4 ts Kosher salt
2 c Sauternes
 Black Pepper freshly ground
3/4 c Grape seed oil
 ; sieved
1 tb Chopped parsley
 ; snapped off, stalks

Place the Sauternes in a saucepan and reduce over high heat to 1/3 cup.    Pour the Sauternes reduction into a jar with the Dijon mustard, lemon  juice, salt and pepper. Add the grape seed oil, cover tightly with a lid  and shake vigorously to form a creamy vinaigrette.    Steam the asparagus until tender. Immediately plunge the cooked asparagus  into ice water to stop the cooking. Drain and reserve until ready to serve.    Combine the sieved hard boiled egg with the chopped parsley to make  "mimosa".    To serve, dress the asparagus evenly with the half the vinaigrette. Place  on a platter and sprinkle with the mimosa and chopped pistachio nuts. Serve  and pass the remaining vinaigrette.    Yield: 4 servings        Recipe by: CHEF DU JOUR SHOW#CJ9267 - MICHAEL ROMANO

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Nutrition

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Serving Size: 1 Serving (1106g)
Recipe Makes: 1 servings

Calories: 1463
Calories from Fat: 1463 (100%)

Amt Per Serving		% DV

	Total Fat 164.3g	219 %
	Saturated Fat 15.8g	79 %
	Monounsaturated Fat 26.9g
	Polyunsanturated Fat 114.5g
Cholesterol 0mg		0 %
Sodium 520mg		18 %
Potassium 62.6mg		2 %
Total Carbohydrate 2.2g		1 %
	Dietary Fiber 0.9g	3 %
	Sugars, other 1.4g
Protein 1g		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: 1463

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