Title: Asparagus salad w/creme fraich
 Categories: Salad
      Yield: 6 Servings
 
     30    Jumbo asparagus stalks
           Salt
      3 tb Apricot kernel oil
    1/2 c  Creme fraiche or sour cream
      6    Drained sun-dried tomatoes;
           -cut into thin slivers
 
  1. Snap woody ends off asparagus, peel & trim each stalk. Cook in
  rapidly boiling salt water to cover for no more than 1 minute. Drain
  & plunge into ice water. When cool, drain spears, and blot dry with
  paper towels. Asparagus can be prepared ahead to this stage &
  refrigerated until serving. To serve, roll each asparagus spear in
  apricot kernal oil-it should be very lightly coated. Arrange the
  spears in a fan pattern on chilled salad plates, 5 to a plate. Spoon
  a dollop of creme fraiche at the apex of each fan and sprikle with
  the slivered tomato. To make creme fraiche, combine two parts heavy
  cream with 1 part sour cream. Heat to 85F, no higher. Let mixture
  stand overnight in a loosely covered glass jar. It should taste
  sourish & be quite thick. Creme fraiche will keep 5 to 8 days in the
  refrigerator.
  
  UPSTAIRS AT THE PUDDING
  
  HOLYOKE ST, CAMBRIDGE
  
  TAURASI 1973 (MASTROBERARDINO)
  
  From the .  Downloaded