Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3 lb Asparagus (about 3 bunches), 2 tb Dijon mustard
-bottoms trimmed 1/3 c Olive oil
1/2 lb Mushrooms, very thinly 1 ts Packed chopped fresh
-slaiced -tarragon OR 1/2 teaspoon
3 tb Fresh lemon juice Dried
1/2 c Whipping cream

Cook the asparagus in a large pot of boiling salted water for about 4
minutes, until just tender-crisp. Drain and rinse under cold water.
Drain and pat dry. (Can be prepared up to 1 day ahead. Wrap in
paper towels and plastic bage; refrigerate.)

Toss the mushrooms with the lemon juice in a medium bowl and season
with salt and pepper. Whisk the cream and mustard together in a
small bowl to blend, then gradually whisk in the oil. Let the
mushroom mixture and the dressing stand for 30 minutes or cover and
refrigerate for up to 24 hours.

Arrange the asparagus on a serving platter. Whisk the tarragon into
the dressing. Drain the mushrooms well and return to the bowl. Mix
in the dressing and season to taste with salt and pepper. Spoon the
mushroom dressing over the asparagus and serve.

NOTE: "Here's an easy, make-ahead recipe that's our nominee for best
side dish. If asparagus in unavailable, steamed broccoli is a nice
substitute."

Makes 8 servings.

[Lights! Camera! Party!; Bruce Aidells] [Bon Appetit; March 1995]

Posted by Fred Peters.

End Recipe Export-

[Adam's rib: The original bone of contention.]

** OMKREAD w/QWK v2.01 **

~-- Maximus 2.01wb * Origin: Pooh's Corner * (410) 327-9263 *
(1:261/1131)

Packet: NARROWS Date: 03-10-95 (17:18) Number: 1300 From: Fred Peters
Refer#: NONE To: All Recvd: NO Subj: *CR* Dutch Farmer's Chee Conf:
(224) FIDO: Gourmet

Instead of French onion soup, try this:

~Begin Recipe Export- QBook version 1.00.14

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