• 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


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




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