Recipe - Steamed Asparagus With Sauternes Vinaigrette

2 cup Sauternes
2 teaspoon Dijon mustard
1 teaspoon Lemon juice
One fourth teaspoon Kosher salt
Freshly ground black pepper
Three fourths cup Grape seed oil
2 pound Asparagus, washed,; stalks
peeled
1 Egg, hard boiled; and sieved
1 tablespoon Chopped parsley
One fourth cup Peeled and chopped pistachio
nuts

Place the Sauternes in a saucepan and reduce over high heat to 1/3 cup.

Pour the Sauternes reduction into a jar with the Dijon mustard, lemon
juice, salt and pepper. Add the grape seed oil, cover tightly with a lid
and shake vigorously to form a creamy vinaigrette.

Steam the asparagus until tender. Immediately plunge the cooked asparagus
into ice water to stop the cooking. Drain and reserve until ready to serve.

Combine the sieved hard boiled egg with the chopped parsley to make
"mimosa".

To serve, dress the asparagus evenly with the half the vinaigrette. Place
on a platter and sprinkle with the mimosa and chopped pistachio nuts. Serve
and pass the remaining vinaigrette.

Yield: 4 servings
Recipe By :CHEF DU JOUR MICHAEL ROMANO SHOW#CJ9267

Posted to MCRecipe Digest V1 #298

Date: Tue, 12 Nov 1996 08:49:38 0500

From: Meg Antczak meginny@frontiernet.net