Asparagus with Hazelnut Sauce

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            FOOD FUNNY
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Thanks to Amy Dobek for this medical food funny:

Surgeons invited to dinner parties are often asked to carve the
meat -- or worse yet, to watch the host carve while commenting
on the surgeon's occupation. At one party, a surgeon friend was
watching the carving while Harry, his host, kept up a running
commentary: "How am I doing, Doc? How do you like that
technique? I'd make a pretty good surgeon, don't you think?"

When the host finished and the slices of meat lay neatly on the
serving platter, the surgeon spoke up: "Anybody can take them
apart, Harry. Now let's see you put them back together again."

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            TODAY'S RECIPE
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I don't need to tell my fellow cooks that this sauce would be good
on just about any vegetable, and you certainly already know that
just about any nuts could be substituted for the filberts. Think of
this as the starting point for hundreds of recipes.

Asparagus with Hazelnut Sauce

6 Tbs (90 ml) butter
1/4 cup (60 ml) finely chopped hazelnuts (filberts)
1 tsp (5 ml) tarragon or red wine vinegar
Salt and freshly ground pepper to taste
2 lbs (900 g) asparagus, trimmed and steamed until tender

Heat the butter in a small saucepan over moderate heat and saute
the chopped hazelnuts until lightly browned and aromatic, about
5 minutes. Remove from the heat and stir in the vinegar, salt, and
pepper. Serve over cooked asparagus. Serves 4 to 6.
Received on Wed Mar 29 07:59:43 2006