|3 pounds||Asparagus (about 3 bunches), bottoms trimmed|
|½ pounds||Mushrooms, very thinly slaiced|
|3 tablespoons||Fresh lemon juice|
|½ cup||Whipping cream|
|2 tablespoons||Dijon mustard|
|⅓ cup||Olive oil|
|1 teaspoon||Packed chopped fresh tarragon OR 1/2 teaspoon|
Cook the asparagus in a large pot of boiling salted water for about 4 minutes, until just tender-crisp. Drain and rinse under cold water.
Drain and pat dry. (Can be prepared up to 1 day ahead. Wrap in paper towels and plastic bage; refrigerate.) Toss the mushrooms with the lemon juice in a medium bowl and season with salt and pepper. Whisk the cream and mustard together in a small bowl to blend, then gradually whisk in the oil. Let the mushroom mixture and the dressing stand for 30 minutes or cover and refrigerate for up to 24 hours. Arrange the asparagus on a serving platter. Whisk the tarragon into the dressing. Drain the mushrooms well and return to the bowl. Mix in the dressing and season to taste with salt and pepper. Spoon the mushroom dressing over the asparagus and serve.
NOTE: "Here's an easy, make-ahead recipe that's our nominee for best side dish. If asparagus in unavailable, steamed broccoli is a nice substitute."
Makes 8 servings.
[Lights! Camera! Party!; Bruce Aidells] [Bon Appetit; March 1995] Posted by Fred Peters.
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[Adam's rib: The original bone of contention.] ** OMKREAD w/QWK v2.01 **
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Packet: NARROWS Date: 03-10-95 (17:18) Number: 1300 From: Fred Peters Refer#: NONE To: All Recvd: NO Subj: *CR* Dutch Farmer's Chee Conf: (224) FIDO: Gourmet
Instead of French onion soup, try this: ~Begin Recipe Export- QBook version 1.00.14