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Recipe by: nÂdir
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See below ingredients and instructions of the recipe
14 Asparagus spears, preferably 1/2 ts Dijon mustard
-thin stalks 1/2 ts Honey
1/3 c Olive oil Salt and freshly ground
1 Lemon, juiced -white pepper
Wash, peel (if desired), and trim off the woody bases of the
asparagus. Tie the asparagus into a bundle and steam it upright in 1
1/2 inches of water. Cook 5 to 8 minutes, or until bright green and
crunchy but not limp. Rinse under cold water and drain. Whisk the
oil, lemon juice, mustard, and honey in a bowl until emulsified. Add
salt and pepper to taste. Drizzle over the cold asparagus spears just
before serving.
From: Grill Book by Kelly McCune Meal Mastered by R. Thompson
Submitted By ROBERT MILES On 04-01-95
Top chef of the "California Cuisine" all over U.S. Earnings: $16 million

English celebrity chef also known as The Naked Chef. BBC food television shows.

American television personality and top chef. The 79th most powerful celebrity in the world. Earnings: $15 million
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