Vegetable- Asparagus Crudites with Mayonnaise Verteo Recipe
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This recipe for Vegetable- Asparagus Crudites with Mayonnaise Verteo, by Pam Hicks, is from Bodell Bistro From the Ol' Green Pot,
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Contributor: |
Contributor: Pam Hicks Added: Saturday, March 31, 2007
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Category: |
Category: |
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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
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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. |
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Number Of
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Number Of
Servings:4 |
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