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Asparagus Bundles with Camembert Dressing

Servings: 1


7 stalks fresh asparagus, cut, peeled
1 fresh leek
1/8 cup basic vinaigrette
1/2 tablespoons shallots, chopped
2 1/2 ounces Wisconsin camembert cheese
1 cup olive oil
2 egg yolks
1/2 lemon, juiced
1 teaspoon Worcestershire sauce
1/8 cup distilled vinegar
Cayenne pepper, to taste
1 teaspoon parsley, chopped
1/4 teaspoon salt
1/4 teaspoon cracked black pepper
Mixed greens, as desired

Cooking Directions:

Asparagus should be trimmed six inches long and peeled from the bottom up 1 1/2 inches. Quickly blanch the asparagus in an ice bath. Cut leek in half lengthwise, removing bottom. leave leek in long strips and blanch. Chill quickly and place in an ice bath. Cut strips into 1-inch widths (be sure to leave strips long enough to tie into bundles.) Lay leek strips across 1-inch cutting board. Lay asparagus on leek strips and tie into bundles. Marinate bundles in basic vinaigrette with chopped shallots.

In blender combine cheese, olive oil, egg yolks, lemon juice, Worcestershire sauce, vinegar, cayenne pepper, parsley, salt and pepper. Set blender on puree. When mixture is completely pureed, pour onto serving plate. Set asparagus bundles onto emulsified dressing and garnish with mixed greens and serve.

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