RisaG 09-10-99 6:26 PM pt (US)
* Exported from MasterCook *
Asparagus Salad
Recipe By : Simple Cuisine by Jean-George Vongerichten
Serving Size : 4 Preparation Time :0:00
Categories : Salads
Amount Measure Ingredient, Preparation Method
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1 lb. asparagus, trimmed and peeled
1 medium avocado
1 tbsp. + 1 tsp. fresh lemon juice
2 egg yolks
6 tbsp. water
4 tbsp. unsalted butter, softened
salt and cayenne pepper, to taste
2 heads endive, leaves separated
1 lb. mixed salad greens (mesclun mix)
2 (3 oz) pkg. enoki mushrooms, OR 8 button mushrooms, thinly sliced
1/2 cup Soy and Ginger Vinaigrette
1 tsp. chives or parsley, chopped
Soy and Ginger Vinaigrette:
1/2 cup soy sauce
1/2 cup fresh lemon juice
1 tbsp. fresh ginger, freshly grated
1 1/2 cups extra-virgin olive oil
1 1/2 cups canola oil
Salt and freshly ground black pepper, to taste
6 tbsp. boiling water
Tie asparagus into 3 bunches.
Cook in boiling salted water until tender, about 5 minutes.
Drain and immediately refresh under cold running water.
Peel and thinly slice avocado.
Gently toss with 1 tbsp. lemon juice and set aside.
In a double boiler set over simmering water, whisk together egg yolks, a pinch of salt and water until frothy.
Beat in soft butter and whisk until thick enough to coat a spoon.
Don't let Hollandaise curdle.
Season with salt, cayenne pepper and 1 tsp. lemon juice.
Arrange 5 endive leaves on each of 4 serving plates to form a star.
Place mixed greens in center of each.
Top with 3 slices of avocado and sprinkle with mushrooms.
Dress with vinaigrette.
Top with warm asparagus.
Spoon 2 tbsp hollandaise over each portion of asparagus and sprinkle with chives or parsley.
For dressing: Combine all ingredients except boiling water in a food processor or blender.
Process for 30 seconds.
With motor running, add water and process for 10 seconds longer.
Store, tightly covered, in refrigerator for up to 1 week.