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Continued: Taste 50: Minnesota recipes

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  • Last update: June 5, 2013 - 2:05 PM

Protein 0 g Cholesterol 0 mg Dietary fiber 0 g

Diabetic exchanges per serving: 1 other carb.


asparagus and greens with pesto quenelle √

Serves 6.

Note: “Gather a bouquet of asparagus and Belgian endive, garnish it with an honest-to-goodness flower, and this green salad becomes a springtime showstopper — edible proof that we ‘eat’ with our eyes,” writes Lee Svitak Dean in “Come One, Come All: Easy Entertaining With Seasonal Menus” (Minnesota Historical Society Press, $29.95).

For pesto:

• 1 c. firmly packed fresh cilantro leaves, stems removed

• 1/2 c. freshly grated Parmesan cheese

• 3 tbsp. olive oil

• 2 tbsp. pine nuts

• 2 garlic cloves

For vinaigrette:

• 1/3 c. olive oil

• 1/2 c. white wine vinegar

• Salt and freshly ground white pepper, to taste

For salad:

• 36 thin stalks (about 2 to 2 1/2 lbs.) asparagus

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