Asparagus En Fete
Grrrrrgh!
Course : Asparagus
From: HungryMonster.com
Serves: 4
 

Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1 1/2         pounds  asparagus spears -- peeled and trimmed
  1                cup  water -- hot tap
  24                    black olives -- oil curred
  2        tablespoons  capers -- drained
  1                cup  tomatoes -- seeded and chopped
     1/4           cup  fresh flat-leaf parsley leaves -- lightly packed
                        -- lemon mustard
                        -- sauce---
  1         tablespoon  dijon mustard
     1/2      teaspoon  salt
     1/4      teaspoon  fresh ground black pepper
  2          teaspoons  lemon juice
  4        tablespoons  virgin olive oil
 

Preparation:

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.

 

Nutritional Information:

184 Calories (kcal); 17g Total Fat; (77% calories from fat); 3g Protein; 8g Carbohydrate; 0mg Cholesterol; 590mg Sodium