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French   -   Asparagus In Nut Oil Vinaigrette   adapted from The Vegetarian Bistro

  • 1 Bunch Asparagus -- trimmed
  • 2 Medium Shallot -- finely chopped
  • 1 Tablespoon White Wine
  • 1 Tablespoon White Wine Vinegar
  • 2 Tablespoons Walnut Oil -- or hazelnut oil
  • 1 Tablespoon Parsley -- finely chopped
  • Salt And Pepper -- to taste
Directions Cook asparagus in boiling water about 5 minutes. Drain and toss with remaining ingredients and serve.
Serves 4
Time to Make 0:00

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