Crispy asparagus with orange dipping sauce
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | pounds | Fresh asparagus spears |
| 3 | Egg yolks; at room temperature | |
| 1 | tablespoon | Lemon juice |
| 2 | tablespoons | Orange juice |
| 1 | pinch | Salt |
| 1 | cup | Safflower or other mild-fiavored oil |
| Grated peel of 1 orange | ||
Directions
SAUCE
Using a sharp knife, trim asparagus spear just where white end becomes green. Remove small leaves along stalk. if stalks are large, remove tough peel with vegetable peeler. Heat 2" salted water in large skillet. Cook asparagus in batches,laying stalks in single layer in skillet Cover and simmer 8 to12 minutes until tender. crisp. Remove spears, drain and cool.
For sauce: Combine the yolks, lemon and orange juice and salt in food processor or blender. Run the machine until well combined. Add oil by droplets with machine running. Stir in grated peel. Makes about 1¼ cups.
Serve asparagus like crudites with sauce on the side.
Makes 10 appetizer servings.
Scanned and Formatted from Glamour Magazine, by Miriam Podcameni Posvolsky Recipe by: Glamour Magazine 1985 Posted to KitMailbox Digest by wsmann@... (William S Mann) on Jan 1, 1998