Recipe - Asparagus Salad With Orange Vinaigrette

One fourth cup Red wine vinegar
One fourth cup Orange juice
2 tablespoon Grated orange peel,; no
white attached
2 Garlic cloves,; chopped
1 tablespoon Finely chopped fresh ginger
1 tablespoon Dijon mustard
1 tablespoon Finely chopped tarragon
1 teaspoon Finely chopped lemon balm,
lemon thyme,; or lemon verb
1 cup Olive oil
Salt, freshly ground black
pepper & sugar
3 pound Asparagus

In a medium bowl, whisk together the red wine vinegar, orange juice, orange
peel, garlic, ginger, mustard, tarragon, and lemon balm. Slowly whisk in
the olive oil until thick. Add salt, pepper, and sugar to taste. Peel the
asparagus if larger than a pencil. Cut off any woody ends. Place in a large
frying pan of boiling water, being sure that the water covers. (Cook in
batches if necessary and bring the water back to the boil with each batch.)
Boil 3 to 5 minutes until tender. Drain. May be done ahead to this point.
Pour salad dressing over asparagus and serve hot or cold.

Yield: 10 to 12 servings
Recipe By :NATHALIE DUPREE COOKS SHOW#ND7095

Posted to MCRecipe Digest V1 #285

Date: Thu, 7 Nov 1996 23:38:33 0500

From: Meg Antczak meginny@frontiernet.net