On Wed 02 Mar 2005 03:19:41a, Katra wrote in rec.food.cooking:

> In article >,
> Wayne Boatwright > wrote:
>
>> On Wed 02 Mar 2005 12:09:18a, Katra wrote in rec.food.cooking:
>>
>> > In article >,
>> > Wayne Boatwright > wrote:
>> >
>> >> On Tue 01 Mar 2005 01:28:52a, Katra wrote in rec.food.cooking:
>> >>
>> >> > So, dad bought 2 nice big beautiful bundles of Asparagus! I had a
>> >> > lot of older produce that I really needed to use up first, plus
>> >> > there were about 2 days worth of leftovers in the 'frige. It's
>> >> > been my experience that, even at a good regulated 40 degrees,
>> >> > asparagus starts to spoil after about 3 days. The tips (which are
>> >> > the best part!) go first, then after about 5 days, the stems start
>> >> > going soft.
>> >>
>> >> This would never happen in our house. No matter what else was in
>> >> the fridge or what was leftover, that asparagus would be lucky to
>> >> last a day or two! Tilia I need not.
>> >>
>> >> Wayne
>> >>
>> >>
>> >>
>> >
>> > <grins> Normally that would be the way it would be here too... it's
>> > just that the 'frige really was packed with too much other produce,
>> > and I wanted to go and get some shrimp to go with it!
>> >
>> > Shrimp is faboulous with asparagus!
>> >
>>
>> I used to serve a salad/starter of lightly cooked and chilled asparagus
>> spears arranged on a bed of arrugula, topped with tiny boiled shrimp,
>> dressed with a tarragon vinaigrette, and garnished with sieved or
>> finely chopped hard-boiled egg, dusted lightly with paprika. Very
>> simple, but everyone raved about it. I had forgotten all about it.
>> I'll have to make it again.
>
> Oh gods! Now you've gone and made me hungry! ;-)
> I'd use the medium salad shrimp tho' as it tends to have more flavor
> than the tiny ones IMHO?

Actually, I think that's what I've always used. I didn't mean those that
are so tiny that you almost can't recognize that they're shrimp. :-)

> And baby spinach leaves instead of Arrugula. I'm not sure why, but I
> just cannot _stand_ arrugula! My mother adored it so we grew it for her,
> but I don't even like the way it smells. :-P

I've also used butter lettuce in place of arrugula. I like to see a high
contrast in color between the asparagus and the greens.

> How do you make your Tarragon vinaigrette? It sounds tasty!

Not really a recipe because I eyeball it. About 2/3 cup EVOO, 1/3 cup
tarragon vinegar or white wine vinegar, 1/2 teaspoon sugar, 1/2 teaspoon
pommery mustard, 1/2 teaspoon salt, 1/4 teaspoon cracked black pepper, 1/4
teaspoon paprika, and 2 teaspoons finely snipped fresh tarragon leaves.
Combine all together, except the fresh tarragon, in a small bowl and whisk
until emulsified. Cover and allow to stand for at least an hour. Just
before serving, whisk again and stir in the fresh tarragon.

--
Wayne Boatwright
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974