* LOW CARB
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Fresh ASPARAGUS SPEARS w/ ARNAUD Sauce
Table of Contents: Vegetables
This is a “wing-it” recipe which means that YOU determine the proportions needed.
As you can see from the photos, it makes a beautiful presentation. Add in the flavor combination for a winner of a recipe. The recipe is to be served hot as a vegetable dish. It can also be served cold or room temperature as an asparagus salad or as a vinaigrette lettuce salad topped with asparagus spears and a small dollop of Arnaud sauce.
Make the sauce at least one day in advance, if possible. The refrigerated sauce will actually keep for several months. Keep it in a glass jar with a tight-fitting lid.
Sauce: (For sauce recipe photos, go to my Home Page & click on "sauces" at the Table of Contents. The Internet is absolutely refusing to allow me to add these photos here! Sorry.....)
1 tsp. paprika
½ tsp. salt
4 T. Creole-style prepared mustard (essential ingredient)
1 tsp. freshly ground black pepper
6 T. vegetable oil
2 T. tarragon vinegar
2 T. celery, finely minced
3 T. green onions, finely minced
Combine paprika, salt, mustard, and pepper in a small bowl. Then, alternate adding the oil and vinegar while beating vigorously. When these ingredients are very well mixed, beat in the celery and onions. Refrigerate for an hour; then beat sauce again vigorously. Pour sauce into a jar or another container with a tight fitting lid and refrigerate until ready to use. Â
Beat again just before serving, if separation has occurred. Before serving on the hot asparagus, allow the Arnaud sauce to come to room temperature.
Asparagus:
Fresh asparagus, as many bundles as needed.
Salt
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Hold each asparagus spear by the tip & the bottom of spear, and then bend until the spear breaks naturally. Discard the lower ends. Wash the spears to be cooked in cold water & drain. Partially fill a large bowl with water & ice; set aside.
In a pot large enough to accommodate the spears, bring salted water to a full boil & add the spears. Cook the spears until just barely tender crisp. Drain immediately; then plunge the spears into the bowl with the ice water for only 1 minute. Immediately drain completely a second time.
Serve the asparagus spears hot with a “strip” of the Arnaud sauce across the center of the spears. Use a small amount of Arnaud sauce initially since it is pungent. Serve some in a bowl on the side for individuals to add, as desired.