• Prep Time:
  • Cooking Time:
  • Serves: 6 Servings

Asparagus Salad W/creme Fraich

  • Recipe Submitted by on

Category: Salads

 Ingredients List

  • 30 Jumbo asparagus stalks
  • Salt
  • 3 tb Apricot kernel oil
  • 1/2 c Creme fraiche or sour cream
  • 6 Drained sun-dried tomatoes;
  • -cut into thin slivers

 Directions

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.

UPSTAIRS AT THE PUDDING

HOLYOKE ST, CAMBRIDGE

TAURASI 1973 (MASTROBERARDINO)

 Share this Recipe

Recipes by Course

Recipes by Main Ingredient

Recipes by Cuisine

Recipes by Preparation

Recipes by Occasion

Recipes by Dietary

Sign Up and Create a Cookbook Today!

Please Sign in to your Account or Sign up if you are new user.

Who loves our Healthy Recipes?