Ingredients:
1 1/2 lb medium asparagus, trimmed and lower half of stalk peeled
2 1/4 teaspoons salt
2 tablespoons tarragon vinegar
1 tablespoon finely chopped scallions
1 teaspoon Dijon mustard
1/8 teaspoon black pepper
1/3 cup extra-virgin olive oil
2 hard boiled eggs
Preparation:
Put asparagus in a 12-inch heavy skillet, then cover with cold water. Bring water to a boil and add 2 teaspoons salt, then reduce heat and simmer asparagus, uncovered, until just tender, 6 to 8 minutes. Drain the water.
Whisk together vinegar, shallot, mustard, pepper, and remaining 1/4 teaspoon salt in a small bowl, then add oil in a slow stream, whisking until emulsified. Grate eggs into another small bowl. Toss asparagus with 1 tablespoon vinaigrette in a large shallow bowl, then divide asparagus among 4 plates. Spoon additional vinaigrette over asparagus and top with grated egg.
Stuffed Eggplant
Ingredients:
1 eggplant
Mushrooms 1 box
1 red bell pepper
Onion
Tomato
Grated parmesan cheese
1 tablespoon mayonnaise
Olive oil
Preparation:
Heat the oven to 350. Chop pepper and onion. Cut eggplant in half. Scoop the inside of the eggplant and chop it as well. Heat the olive oil in the medium saucepan. Add bell pepper, onion and eggplant. Sautee until softened.
Foil the cookie sheet and arrange the eggplant shells. Stuff them with the vegetable mixture prepared, cover with mayonaise. Slice tomatoes thinly and place them on top of the mayonnaise layer. Sprinkle with the parmesan cheese.
Bake in the oven for 20 minutes or until ready.
Serve with asparagus!
