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Asparagus Salad W/creme Fraich

Asparagus Salad W/creme Fraich comes together with Asparagus Stalks, Salt, Apricot Kernel Oil, Creme Fraiche Or Sour Cream, and Sun Dried Tomatoes Cut Into Thin Slivers. Save it, add the ingredients to your shopping list, and cook it tonight.

Ingredients

• 30
• Salt
• 3 tbsp
• 1/2 cup
• 6

Method (preview)

1. 1

   Snap woody ends off asparagus, peel & trim each stalk.

2. 2

   Cook in rapidly boiling salt water to cover for no more than 1 minute.

3. 3

   Drain & plunge into ice water.

4. 4

   When cool, drain spears, and blot dry with paper towels.

5. 5

   To serve, roll each asparagus spear in apricot kernal oil-it should be very lightly coated.

6. 6

   Arrange the spears in a fan pattern on chilled salad plates, 5 to a plate.

7. 7

   Spoon a dollop of creme fraiche at the apex of each fan and sprikle with the slivered tomato.

8. 8

   To make creme fraiche, combine two parts heavy cream with 1 part sour cream.

9. 9

   Heat to 85F, no higher.

10. 10

    Let mixture stand overnight in a loosely covered glass jar.

11. 11

    It should taste sourish & be quite thick.

12. 12

    Creme fraiche will keep 5 to 8 days in the refrigerator.

13. 13

    TAURASI 1973 (MASTROBERARDINO)