go to page 2

Appetizer main page

Artichoke pâté
Artichokes vinaigrette
Asparagus with parma ham and roasted pepper coulis
Asparagus mimosa
Asparagus hollandaise with ham
Asparagus with truffle broth
Baked carrot terrine
Beet, frizzled leek and gorgonzola crostini
Baked goat cheese with salad greens
Baked polenta with fontina, and gorgonzola
Brunch strata with crabmeat and asparagus
Calzones
Cheese beignets
Cheese croquettes
Cheese fondue
Croque madame
Croque monsieur
Eggplant caviar molds
Eggplant papeton
Eggplant and tomato terrine
Empanadas
Empanadas de mariscos
Frittata
Gnocchi a la parisienne

    go to page 2

Williams-Sonoma Home! Williams-Sonoma: Cooks' Network

ASPARAGUS MIMOSA

Serves: 6

3 pounds fresh green asparagus
2 hard-cooked eggs, peeled
2 tablespoons chopped parsley
1 cup herb-vinaigrette dressing

Peel and trim the asparagus. Boil 4 quarts of water in a pot. Cook asparagus in boiling water for 5 to 7 minutes, until just tender. Gently remove asparagus from boiling water and cool in ice cold water. Drain on paper towels, and set aside.
Separate the egg yolks and the whites.
Wash egg whites in cold water. Drain on paper towel and set aside. Finely chop egg yolks; set aside in a small bowl.
Chop egg whites and save in a bowl. Arrange asparagus on a serving platter.
Sprinkle egg yolk and egg white and parsley over asparagus. Serve cold with the herb-vinaigrette.

HERB-VINAIGRETTE DRESSING:
4 tablespoons red wine vinegar
1/2 teaspoon salt
Fresh ground pepper to taste
1 teaspoon Dijon mustard
1 cup olive oil
1 tablespoon chopped Italian flat parsley
1 tablespoon chopped tarragon

In a mixing bowl combine vinegar salt, pepper and mustard. Add olive oil in a stream, whisking until it is combined. Note: lemon juice may be substitutes for the vinegar, or use half lemon juice and half vinegar.


Help  Index

Note: All information on this site is subject to change.
Use of this site constitutes acceptance of our Legal Notice.
Please read our Privacy Policy.

Chef de Cuisine © 1999-2009 All rights reserved.