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Asparagus Salad with creme Fraich Recipe
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To make Asparagus Salad with creme Fraich you will need
Ingredients
| 30 | | Jumbo asparagus stalks | | | Salt | | 3 | tablespoons | Apricot kernel oil | | 1/2 | cups | Creme fraiche or sour cream | | 6 | | Drained sun-dried tomatoes; cut into thin slivers |
Instructions
1. Snap woody ends off asparagus, peel & trim each stalk. Cook in rapidly
boiling salt water to cover for no more than 1 minute. Drain & plunge into
ice water. When cool, drain spears, and blot dry with paper towels.
Asparagus can be prepared ahead to this stage & refrigerated until serving.
To serve, roll each asparagus spear in apricot kernal oil-it should be very
lightly coated. Arrange the spears in a fan pattern on chilled salad
plates, 5 to a plate. Spoon a dollop of creme fraiche at the apex of each
fan and sprikle with the slivered tomato. To make creme fraiche, combine
two parts heavy cream with 1 part sour cream. Heat to 85F, no higher. Let
mixture stand overnight in a loosely covered glass jar. It should taste
sourish & be quite thick. Creme fraiche will keep 5 to 8 days in the
refrigerator.
Enjoy your Asparagus Salad with creme Fraich
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Thu 7 Aug 2008
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