|1.00 pounds||asparagus; stems peeled|
|1||juice and zest of 1 lemon|
|½ cup||olive oil|
|1.00 tablespoon||chopped fresh chives|
|1.00 tablespoon||chopped fresh dill|
|1.00 tablespoon||chopped fresh parsley|
|1.00 teaspoon||chopped mint|
|1||salt; to taste|
|1||freshly-ground black pepper; to taste|
In a large pot of boiling salted water blanch asparagus spears until tender but not mushy. Drain and "shock" spears in ice-water to cool quickly. Drain and pat dry. In a small bowl whisk together remaining ingredients until emulsified; season to taste with salt and pepper.
Right before serving drizzle asparagus with lemon dressing. This recipe yields 4 to 6 servings.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-109 broadcast 04-10-1998) Downloaded from their Web-Site -
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@... -or- MAD-SQUAD@...
Recipe by: Emeril Lagasse
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