Recipe - Fresh Asparagus Vinaigrette A La Creme

(up to)
48 Asparagus spears
2 tablespoon Minced shallots
2 tablespoon Dijon mustard
1 tablespoon Creme fraich� (see recipe)
1 tablespoon Red wine vinegar
Salt to taste
Pepper to taste
One half cup Peanut oil
Lettuce

Cook asparagus until barely crisp tender. Drain well and set aside to cool.
Combine next 4 ingredients with salt and pepper in small bowl and blend
with whisk or mixer. Slowly add oil, drop by drop, beating constantly until
thoroughly mixed and thickened. Line plates with lettuce and divide
asparagus evenly. Drizzle with vinaigrette. Yield: 8 servings.

MRS. ROBERT M. EUBANKS, JR.

From Traditions: A Taste of the Good Life, by the Little Rock (AR) Junior
League. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.