(Ray)
(Fogra 39)Job:07-30969 Title:FW-Gluten Free Entertaining
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46 GLUTEN-FREE ENTERTaiNiNG(Text)
Asparagus and Shallots
with Citrus Vinaigrette
•Soy-free •Dairy-free •Nut-freealthough it is often served as a hot side dish, asparagus is also fantastic cold. This light
salad really highlights the fresh flavor of crisp, spring asparagus.Greek Yogurt Banana Splits
•Soy-freeGreek yogurt is regular yogurt with water strained out, which makes it thicker. using Greek
yogurt in this banana split is indulgently creamy without all the extra sugar and fat that you
get with your typical ice cream sundae, so it’s perfect for brunch! no one will be able to resist.2 bunches asparagus
2 tablespoons (30 ml) lemon juice
3 tablespoons (45 ml) freshly
squeezed orange juice
1 tablespoon (11 g) dijon mustard
1 tablespoon (20 g) honey
3 tablespoons (45 ml) olive oil
Salt and pepper to taste
2 shallotsBring a large saucepan full of salted water to a boil. Place a large bowl of
ice water nearby. Cut the tough bottom 2 to 3 inches (5 to 7.5 cm) off of
the asparagus stalks and blanch in the boiling water for 2 minutes. Shock in
the cold water until cooled, then drain and pat dry with paper towels. Place
into a serving dish and set aside.
In a small bowl, whisk together the lemon and orange juices, Dijon
mustard, and honey. Drizzle in the olive oil and whisk until thoroughly
blended. Season to taste with salt and pepper. Slice the shallots into thin
rings, toss them with the dressing, and spoon over the asparagus spears.Yield: 6 servings
Chef’s Tip
Make this a quick light meal by serving with a piece of grilled chicken, fish,
or tofu for a vegetarian version.1 pint (250 g) fresh raspberries
6 bananas
2 cups (460 g) plain Greek yogurt
4 tablespoons (85 g) honey, divided
¾ cup (83 g) sliced almonds, divided(Ray)
(Fogra 39)Job:07-30969 Title:FW-Gluten Free Entertaining
#175 Dtp:225 Page:46001-176_30969.indd 46 7/15/13 1:04 PM