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Spanish   -   Esparragus A La Vinagereta   adapted from The Complete Spanish Cookbook

  • 20 Medium Asparagus Spears
  • 1/2 Cup Olive Oil
  • 2 Tablespoons Red Wine Vinegar
  • 2 Cloves Garlic -- finely chopped
  • 2 Teaspoons Dijon Mustard
  • 1 Tablespoon Toasted Almonds -- ground
  • Salt And Pepper -- to taste
  • Chili Powder -- to taste
Directions Trim asparagus and cook in lightly salted water 5 minutes, or until just ender. Combine remaining ingredients and shake together in a jar to make a vinegiarette. Arrange hot asparagus on plates, top with dressing.
Serves 4
Time to Make 0:00

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