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.  

Beat again just before serving, if separation has occurred.  Before serving on the hot asparagus, allow the Arnaud sauce to come to room temperature.

Fresh asparagus, as many bundles as needed.






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.


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