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6 servings
suggest servings
| 2 | pounds | asparagus | peeled |
| 1/2 | cup | olive oil | |
| 1/4 | cup | white wine vinegar | |
| 1/2 | teaspoon | dijon mustard | |
| 1 | large | garlic clove | crushed |
| 1 | x | salt and black pepper | ground |
| 1 | teaspoon | worcestershire sauce | |
| 1 | dash | red hot pepper sauce (eg. Tabasco) | |
| 1/2 | cup | onion | chopped |
| 1/2 | cup | parsley leaves | fresh, chopped |
| 1/2 | cup | parmesan, parmigiano-reggiano cheese, grated | |
| 3 | tablespoons | pine nuts | toasted |
Steam the asparagus spears for 5 minutes.
Drain well and place in a serving dish.
In a bowl, whisk together the oil, vinegar, Dijon, garlic, salt, Parmesan.
Stir in the pine nuts.
Pour the vinaigrette over the asparagus.
Cover and let marinate in the refrigerator 6 to 8 hours or overnight.
Serve chilled with the marinade spooned over the spears.
If you purchase the pencil thin asparagus, it is not necessary to peel them, as they are generally quite tender.
HOW TO TOAST NUTS Spread nuts out on a cookie sheet and bake in a 350 degree F oven for 5 to 10 minutes until golden.
The dish was AmAzing!!! Asparagus never tasted so good!! Loved it.
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| % Daily Value* | |
| Total Fat 24.0g | 36% |
| Saturated Fat 4.0g | 21% |
| Trans Fat 0.0g | |
| Cholesterol 7mg | 2% |
| Sodium 149mg | 6% |
| Total Carbohydrate 9.0g | 3% |
| Dietary Fiber 4.0g | 15% |
| Sugars 4.0g | |
| Protein 7.0g | 15% |
| Vitamin A | 32% | Vitamin C | 27% | |
| Calcium | 14% | Iron | 23% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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Fantastic, these tocas are lovely and savory, I can't find corn tortillias, so I used whole wheat, and they are still very great, my husband loves them too, definetly our family keeper recipe.
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