Asparagus En Fete
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Asparagus En Fete
  Asparagus  
Last updated 6/12/2012 1:05:15 AM. Recipe ID 30123. Report a problem with this recipe.
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      Title: Asparagus en fete
 Categories: Lifetime, Tv
      Yield: 4 Servings
 
  1 1/2 lb Asparagus spears; peeled and
           -trimmed
      1 c  Water; hot tap
     24    Black olives; oil curred
      2 tb Capers; drained
      1 c  Tomatoes; seeded and chopped
    1/4 c  Fresh flat-leaf parsley
           -leaves; lightly packed

MMMMM--------------------LEMON MUSTARD SAUCE-------------------------
      1 tb Dijon mustard
    1/2 ts Salt
    1/4 ts Fresh ground black pepper
      2 ts Lemon juice
      4 tb Virgin olive oil
 
  1.Place the asparagus in no more than two layers in the bottom of a
  sauce pan, preferably stainless steel. Add hot tape water, and bring
  it to a boil over high heat. Cover the pan, and continue to boil the
  asparagus over high heat for 4 to 5 minutes, until it is tender but
  still firm. Most of the water will have evaporated.
  
  2.Remove the asparagus from the pan, and spread it out on a platter to
  speed cooling. When it is cool enough to handle, measure down 5
  inches from the tip of each spear, and cut off and reserve the
  remainder of the stem ends. Then, starting at the bottom of the
  spears, split the stems in half lengthwise, stopping when you get to
  the tips and leaving the heads intact. Cut the reserved stem ends
  into 1-inch pieces.
  
  3.For the sauce, combine the Dijon mustard, salt, pepper, lemon
  juice, and olive oil in a small bowl.
  
  4.At a serving time, mix the 1-inch pieces of asparagus with the
  olives, capers, and tomato in a bowl. Arrange four asparagus spears
  on each plate so the tips extend to the edge of the plate and the
  stalks, spread open where they are cut, connect to create a "frame"
  around an open area in the center. Arrange some of the tomato-olive
  mixture in the center of each plate, and spoon some sauce over both
  the spears and the mixture. Sprinkle with the parsley leaves, and
  serve.
  
  




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Recipe ID 30123 (Apr 03, 2005)

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