| Cuisine: French | Type: Sauce or Dressing | Serves: |
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Source:
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Sylvie Lallemand |
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Attributes:
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Comments:
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Try wrapping cool, cooked asparagus in freshly cooked pasta sheets and top with a little sauce made like this recipe, only substitute lemon juice for the vinegar and add some herbs and perhaps some small pieces of tomato. |
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Serving Suggestions:
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Ingredients:
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1 tbs Dijon mustard 2 tbs red wine vinegar 6 tbs extra virgin olive oil 1/2 tbs salt fresh ground pepper |
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Instructions:
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Mix all ingredients. Pour over steamed or boiled fresh asparagus. |
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Related recipes:
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None |
2001-03-10