Recipe - Asparagus Salad Wcreme Fraich

30 Jumbo asparagus stalks
Salt
3 tablespoon Apricot kernel oil
One half cup Creme fraiche or sour cream
6 Drained sundried tomatoes;
cut into thin slivers

1. Snap woody ends off asparagus, peel & trim each stalk. Cook in rapidly
boiling salt water to cover for no more than 1 minute. Drain & plunge into
ice water. When cool, drain spears, and blot dry with paper towels.
Asparagus can be prepared ahead to this stage & refrigerated until serving.
To serve, roll each asparagus spear in apricot kernal oilit should be very
lightly coated. Arrange the spears in a fan pattern on chilled salad
plates, 5 to a plate. Spoon a dollop of creme fraiche at the apex of each
fan and sprikle with the slivered tomato. To make creme fraiche, combine
two parts heavy cream with 1 part sour cream. Heat to 85F, no higher. Let
mixture stand overnight in a loosely covered glass jar. It should taste
sourish & be quite thick. Creme fraiche will keep 5 to 8 days in the
refrigerator.

UPSTAIRS AT THE PUDDING

HOLYOKE ST, CAMBRIDGE

TAURASI 1973 (MASTROBERARDINO)

From the Micro Cookbook Collection of Italian Recipes. Downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.