Asparagus with Sherry Vinaigrette
- 12 ounces thin asparagus stalks, washed and trimmed
- 1/2 teaspoon soy sauce
- 1 1/2 teaspoons sherry vinegar
- 1/2 teaspoon white wine vinegar
- Coarse kosher or sea salt to taste
- 2 to 3 drops sesame seed oil
- 1/4 cup extra-virgin olive oil
- 1 hard-cooked egg
Blanch the asparagus in lightly salted boiling water for about 3 minutes
or until crisp-tender; do not overcook. Remove from heat and refresh
under cold water; drain well. Arrange asparagus on serving platter
or individual serving plates. In a bowl or jar, whisk together soy
sauce, sherry vinegar, white wine vinegar, coarse salt, sesame oil.
Whisk in olive oil. Separate the egg yolk from the white. In a bowl,
crush to yolk with a folk. Finely chop the egg white with a knife.
Spoon the vinaigrette over the asparagus, allowing a little to puddle
on either side. Garnish with the egg white and yolk.
Makes 2 servings.
Asparagus and Avocado Wraps
- 24 spears asparagus
- 1 ripe avocado, pitted and peeled
- 1 tablespoon lime juice
- 1 clove garlic, minced
- 1 1/2 cups cooked cold long-grain white rice
- 3 tablespoons plain nonfat yogurt
- 3 whole wheat tortillas, 10 inches in diameter
- 1/3 cup fresh cilantro leaves
- 2 tablespoons chopped red onion
In a medium-sized saucepan over high heat, bring 2 inches water to
a boil. Place the asparagus in a steamer basket, cover, and steam
until just tender, approximately 5 minutes. Remove the asparagus and
immediately rinse in cold water to stop the cooking process. Drain
thoroughly. In a small bowl, mash the avocado, lime juice, and garlic
into a coase puree. In another small bowl, stir together the rice
and yogurt to mix well.
Heat a large dry frying pan (not one with a nonstick surface)
over medium heat. One at a time, heat the tortillas in the hot
pan until softened, approximately 20 seconds per side.
Lay the tortillas flat on a clean work surface. Spread the avocado
mixture equally among the tortillas. Top each with an equal amount
of the rice mixture, asparagus, cilantro, and onion. Fold in both
sides and the bottom of each tortilla up over the filling; then
roll to close. If made in advance, cover with plastic wrap and
refrigerate for up to 1 hour. Return to room temperature before
serving. To serve, cut each wrap in half crosswise.
Makes 6 servings.
Remarks
Taste of this recipe is awesome, I cooked it myself and really its too easy to cook.
By- Alda Johnson
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By-Mexine
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By- Martina John
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