Tabasco & Asparagus Quinoa
- 1/2 cup / 4 oz / 113g unsalted butter, room temperature
- 2 teaspoons Dijon mustard
- 25 drops Tabasco sauce
- 2 teaspoons fresh lemon juice
- 1/4 teaspoon fine grain sea salt
- 1 pound / 16 oz / 453 g asparagus, cut into 1-inch segments
- 4 cups cooked quinoa*
- 1/3 cup / 2 oz / 60 g pine nuts, toasted
- scant 1/4 cup creme fraiche - optional
- more Tabasco sauce to taste
- This recipe is vegetarian
- This recipe is gluten-free
- Produce
- Asparagus (1 pound)
- Pine nuts, toasted (1/3 cup)
- Condiments
- Dijon mustard (2 teaspoons)
- More tabasco sauce (1)
- Tabasco sauce (25 drops)
- Cooking & Baking
- Sea salt, fine grain (1/4 teaspoon)
- Pasta & Grains
- Quinoa, cooked (4 cups)
- Drinks
- Lemon juice, fresh (2 teaspoons)
- Dairy
- Butter, unsalted (1/2 cup)
- Creme fraiche - optional (1/4 scant cup)
Preparation
Read recipe preparation on 101cookbooks.com
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Recipe Stats
Published April 4, 2010 (2 years ago).
29 people saved this recipe.
