MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Edgar's Lemon-Thyme Pickled Asparagus With Cheese Fondue
Categories: Five, Vegetables, Cheese, Sauces
Yield: 6 servings
1 kg Asparagus; ends broken off
3 Lemons; juice of (12 tb)
8 cl Garlic; minced
Several sprigs thyme
Water; boiling, to cover
4 tb Salt; added to water before
- boiling
MMMMM-----------------------CHEESE FONDUE----------------------------
1/4 c Butter
1/4 c Flour
2 c Chicken stock
1 c Grated cheese
Lots of fresh ground
- pepper
2 ts Chinese Chile-Garlic Sauce
Add salt to water, boil.
Place lemons, thyme, minced garlic, and juice into pot large enough to
hold asparagus and water.
Prepare space in the fridge or the freezer for the container of
asparagus.
Pour boiling water over all ingredients, weigh with a plate, if
needed, to keep submerged.
Cover, and place in fridge or freezer to cool.
Remove from brining liquid when cold, pat dry, and serve immediately.
Keep leftovers in a tightly sealed plastic container for up to a week.
MAKE THE FONDUE: Make a roux with the butter and flour in a small
saucepan; the mixture will form a ball.
Add fresh grated pepper.
Cook for a bit, stirring constantly under medium heat, to ensure flour
is cooked.
Add stock a little at a time, stirring until thickened to desired
thickness.
Add cheese, stir until melted.
Add Chile-Garlic Sauce and more fresh ground pepper, if needed (season
to taste).
Serve immediately.
RECIPE FROM:
https://www.acanadianfoodie.com
Uncle Dirty Dave's Archives
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