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Recipe Name: Asparagus Salad W/creme Fraich Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Course:  
Difficulty:
Preparation Time:
Number of Servings: 6

Ingredients:
30 Jumbo asparagus stalks
Salt
3 Tablespoon(s) Apricot kernel oil
1/2 Cup(s) Creme fraiche or sour cream
6 Drained sun-dried tomatoes
cut into thin slivers
Directions:
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 <Micro Cookbook Collection of Italian Recipes>. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 65
Calories From Fat: 61
Total Fat: 6.9g
Cholesterol: 0mg
Sodium: 53.4mg
Potassium: 68.6mg
Carbohydrates: 1.1g
Fiber: <1g
Sugar: <1g
Protein: <1g


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