1. Drizzle olive oil in the pan and sautee the shallots and sesame seeds for a few minutes. 2. Add asparagus and cook lightly for about 5 minutes.
Trim asparagus; cut spears diagonally in half. Fill Dutch oven with 3 inchs of water; bring to aboil. Add asparagus. Reduce heat; cover and cook 3-5 minutes or until crisp-tender. Drain; place in serving bowl. Meanwhile, in small saucepan, combine butter, honey and lemon juice; cook and stir...
DRESSING 1 c Water 1 Carrot; peeled and diced 1/4 ts Salt 2 tb Sherry vinegar 1 ts Chopped fresh tarragon 1/2 ts Dijon mustard 1/2 c Peanut oil; or less Salt; to taste Pepper; to taste 1 tb Chopped chives; for garnish Peel asparagus and trim the...
In a large saucepan over medium-high heat, bring enough water to cover the onions to a boil. Add the onions and boil until they're soft but still retain their shape, about 20 minutes. Drain and set aside to cool. Bring another pot of water to boil over medium-high heat and blanch the...
FOR THE DRESSING 1/2 c Fresh orange juice 1 tb White wine vinegar 1/2 ts Sugar 1 ts Chopped fresh thyme 2 tb Chopped fresh parsley 1 tb Grated lemon zest 2 tb Grated orange zest 2 tb Extra-virgin olive oil 1. Place the scallops in a small saucepan with water or fish...
