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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