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Asparagus With Citrus Cilantro Sauce
If using white asparagus, remember to peel the outer skin before blanching. Align asparagus such that florettes are grouped together and lengths are fairly even.
Serves: 10
Ingredients
16 ounces fresh asparagus spears
8 to 10 cups ice water bath
1/2 ounce (1/2 bunch) fresh cilantro
3/4 cup mayonnaise
3 Tablespoons orange juice, freshly squeezed
Method
- Fill large pasta pot half-full with water, mix in 1 tablespoon of salt and place over high heat to boil. Line up tips of asparagus and chop off last 1/4 of each strip so that all spears are the same length. Once water has reached a rapid boil, add asparagus.
- Meanwhile, prepare ice water bath in a large bowl. After about 2 to 3 minutes (not a minute longer) remove spears from hot water and immediately transfer to ice water bath. Once cooled, remove from water and allow to drain.
- To make Citrus Cilantro Sauce, discard cilantro stems and transfer leaves to food processor. Add mayonnaise and orange juice, and process until well blended.
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