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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|Serving Size: 1 Serving (1106g)|
|Recipe Makes: 1 servings|
|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 %|
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Calories per serving: 1463
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