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Add a photoServings: 8
Ingredients
- (up to)
- 48 x Asparagus spears
- 2 Tbsp. Chopped shallots
- 2 Tbsp. Dijon mustard
- 1 Tbsp. Creme fraiche (see recipe)
- 1 Tbsp. Red wine vinegar Salt to taste Pepper to taste
- 1/2 c. Peanut oil Lettuce
Directions
- Cook asparagus till barely crisp tender. Drain well and set aside to cold.
- Combine next 4 ingredients with salt and pepper in small bowl and blend with whisk or possibly mixer. Slowly add in oil, drop by drop, beating constantly till thoroughly mixed and thickened. Line plates with lettuce and divide asparagus proportionately. Drizzle with vinaigrette.
- Yield: 8 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 56g | |
| Recipe makes 8 servings | |
| Calories 14 | |
| Calories from Fat 2 | 14% |
| Total Fat 0.21g | 0% |
| Saturated Fat 0.03g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 44mg | 2% |
| Potassium 115mg | 3% |
| Total Carbs 2.54g | 1% |
| Dietary Fiber 1.2g | 4% |
| Sugars 0.99g | 1% |
| Protein 1.34g | 2% |
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