"The belly rules the mind."--Spanish Proverb

Vegetable- Asparagus Crudites with Mayonnaise Verteo Recipe

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This recipe for Vegetable- Asparagus Crudites with Mayonnaise Verteo, by , is from Bodell Bistro From the Ol' Green Pot, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Pam Hicks
Added: Saturday, March 31, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 1/2 lbs. thin asparagus, trimmed
1/2 c. packed fresh flat-leafed parsley
1 T. extra virgin olive oil
1 T. fresh lemon juice
1 t. mustard or to taste
1/2 c. mayonnaise

Directions:
Directions:
Have ready a large bowl of ice and cold water. In a large saucepan of boiling salted water, blanch asparagus 1 minute and transfer with tongs to ice water to stop cooking. Drain asparagus well in a colander and pat dray. Asparagus may be blanched 1 day ahead and chilled in a sealable plastic bag. Optional: Spray with olive oil spray and salt.

Puree Dip:
Wash and drain parsley and in a blender puree with oil, lemon juice and mustard until smooth. Stir puree into mayonnaise and season with salt and pepper. Serve mayonnaise with asparagus for dipping.

Number Of Servings:
Number Of Servings:
4

 

 

 

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