Recipe - Aspic Jelly - Great Chefs

1 bn Fresh asparagus; steaned or
boiled
1 Bottle good quality salad
oil or olive oil
1 Bottle wine vinegar, red,
white or champagne
Salt and freshly ground
pepper

Place asparagus on a platter and let cool to room temperature.

Pass the oil, vinegar, salt and pepper around the table. Pour some oil
(about 2 T) and some vinegar (about 1 t) onto each plate. (Place a fork
underneath the top of your plate, tilting the plate gently toward you, and
pour the vinaigrette into the bottom of each plate.) Sprinkle with salt
and pepper.

Serve the asparagus. Pick up a piece of asparagus from the platter with
your hands and stir the vinaigrette with it a little before popping the tip
in your mouth. Continue stirring and eating until you get to the tougher
bottom part of the stem. Start over with a new piece, adding more oil and
vinegar as needed. Pass finger bowls or damp towels after this entree!

As written by the author, Kate Ratliffe.

Shared by Sherilyn Schamber
Recipe By : A Culinary Journey in Gascony

Posted to MCRecipe Digest V1 #240

Date: Wed, 09 Oct 1996 15:42:48 0700

From: Sherilyn Schamber sherschm@concentric.net

NOTES : Asparagus is a symbol of spring in Southwest France. Usually
served with a sharp vinaigrette in Gascony.