Louisiana  Cooking
Home Community Forum Photo Galleries Recipes About us Subscribe Back Issues
Recipe from August 2006 Issue

Recipes on our site by issue:
arrow December 2006
arrow October 2006
arrow August 2006
arrow June 2006
arrow April 2006
arrow February 2006
Archived Issues:
rule
Other Recipes on our site:
b Crawfish Recipes
b Chicken & Andouille Gumbo August 2005 issue
b Fried Turkey
b Emeril's Pumkin Creme Brulee
line
rule
Award Wining Sweet Potato Recipes:
arrow 2008 Sweet Rewards Winners & Recipes
arrow 2007 Sweet Rewards Winners & Recipes
b 2006 Sweet Rewards Winning Recipes
b 2005 Sweet Rewards Winning Recipes
 

Asparagus and Green Bean Tray
From Marcelle Bienvenu's "You're Invited"

Makes about 8 appetizer servings.

       
  Asparagus and Green Bean Tray  

1 pound pencil-thin asparagus, trimmed
1 pound tender green beans, stem ends
  removed
3/4 cup sour cream
2 teaspoons fresh lemon juice
1/2 teaspoon minced fresh parsley
Salt and freshly ground black pepper, to taste

       
 

Blanch the vegetables in salted boiling water just until tender, about 3 minutes for the asparagus and 2 to 4 minutes for the beans. Drain and cool in a bowl of ice water. Drain again and refrigerate until ready to use.

Combine the sour cream, lemon juice, parsley, salt and pepper in a bowl and whisk to blend. Keep chilled until ready to use. Serve in a bowl alongside the vegetables.

 

 

Please rate this recipe.



 

 
 
 
 
 
Visit our partners' sites for more recipes.
laspd
a
 
a
 
 
 
Published by Kriedt Enterprises, Ltd.

Published by Kriedt Enterprises, Ltd. Link Exchanger,
a member of Magazine Publishers of America
Copyright 2008 © Kriedt Enterprises, Ltd. All Rights Reserved.
3803 Cleveland Ave, New Orleans, LA 70119
Powered by Catcomm.net.