s melted.
Serve with White Wine Sauce and sprinkle with parsley
Add the peeled and trimmed asparagus, lemon zest, and salt & pepper
Fill a pot with water; add 1/2 teaspoon each salt and sugar. Bring to a boil. Add white asparagus, reduce heat to low, and simmer until soft and cooked through, 10 to 15 minutes. Drain and let cool.
Combine orange juice, yogurt, mayonnaise, and creme fraiche in a large bowl. Season with remaining salt, sugar, and pepper. Add cooled asparagus and strawberries and mix well.
Arrange lettuce leaves on plates and distribute asparagus salad on top. Sprinkle with chives.
olden.
Meanwhile, for the white chocolate sauce, heat cream in a
White BBQ sauce: Combine mayonnaise, cider vinegar, fresh lemon juice, black pepper and red pepper in a small bowl.
Cover and store in refrigerator for up to 1 week.
Pulled Chicken: Place 1/3 cup of slaw on bottom half of each bun.
Top with 1/2 cup of chicken.
Add 2 tablespoons of White BBQ sauce.
Add 2 pickle slices.
Place bun top on top.
In a sauce pan on medium heat, heat
In a large saucepan, pour in olive oil just to cover bottom of pan.
Add garlic to cold oil; bring heat up slowly just until tender, then add the juices from the white clam sauce, minced clams and whole baby clams.
Bring to slow boil.
Add about 2 to 3 tablespoons of parsley to juices.
Just before you serve, add all clams to the sauce; heat about 5 minutes.
Serve over cooked linguini noodles.
Serves 4 people.
Wash out skillet.
Tarragon White Wine Sauce:.
In same skillet
thick roux. After the white sauce gets thick add your peas
mins.
For the asparagus, cook asparagus in boiling salted water
0-12 mins. Cook the asparagus in boiling salted water for
b>white asparagus in boiling salted water for 15 mins, adding the green asparagus
hrimp completely. Reserve shells for sauce (recipe to follow) and rinse shrimp
eat. Peel the white asparagus then add the asparagus peel and woody trimmings
0 mins.
Meanwhile, cook asparagus in boiling salted water with
nap off tough bottoms of asparagus. Place in boiling water and
f water to boil. Cook asparagus in boiling water until tender
Bechemel Sauce:
In a saucepan melt
Drain asparagus spears, reserving 1/2 cup of the liquid.
Heat margarine in a saucepan.
Add flour; blend.
Gradually pour in asparagus liquid and milk.
Stir constantly over low heat until sauce thickens and bubbles.
Add cooked ham and seasonings.
Gently stir in asparagus spears; heat through but do not boil.
Serve in preheated serving dish.
ome of this for the sauce recipe.
Add 1/4 cup