* Exported from MasterCook *

ASPARAGUS EN FETE

Recipe By :Asparagus
Serving Size : 4 Preparation Time :0:00
Categories : 5-10G Low Carb Vegetables-Asparagus


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 lb Asparagus spears -- 500g peel and trim
1 cup Water -- hot tap
24 Black olives -- oil curred
2 tbsp Capers -- drained
1 cup Tomatoes -- seeded and chopped
1/4 cup parsley -- leaveslightly packed
***LEMON MUSTARD SAUCE***
1 tbsp Dijon mustard
1/2 tsp Salt
1/4 tsp Fresh ground black pepper
2 tsp Lemon juice
1/4 cup Virgin olive oil

1.Place the asparagus in no more than two layers in the bottom of a sauce pan, preferably stainless steel. Add hot tape water, and bring it to a boil over high heat. Cover the pan, and continue to boil the asparagus over high heat for 4 to 5 minutes, until it is tender but still firm. Most of the water will have evaporated. 2.Remove the asparagus from the pan, and spread it out on a platter to speed cooling. When it is cool enough to handle, measure down 5 inches from the tip of each spear, and cut off and reserve the remainder of the stem ends. Then, starting at the bottom of the spears, split the stems in half lengthwise, stopping when you get to the tips and leaving the heads intact. Cut the reserved stem ends into 1-inch pieces. 3.For the sauce, combine the Dijon mustard, salt, pepper, lemon juice, and olive oil in a small bowl. 4.At a serving time, mix the 1-inch pieces of asparagus with the olives, capers, and tomato in a bowl. Arrange four asparagus spears on each plate so the tips extend to the edge of the plate and the stalks, spread open where they are cut, connect to create a "frame" around an open area in the center. Arrange some of the tomato-olive mixture in the center of each plate, and spoon some sauce over both the spears and the mixture. Sprinkle with the parsley leaves, and serve.





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Per Serving (excluding unknown items): 186 Calories; 17g Fat (76.7% calories from fat); 3g Protein; 9g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 592mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 3 1/2 Fat; 0 Other Carbohydrates.

NOTES : The AUSSIE Low Carb Gourmet Tony Blakemore
e-mail Tony@carb-lite.au.com
web site www.carb-lite.au.com
Over 5,000 Low Carb recipes in Master Cook Format



Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0

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