---------- Recipe via Meal-Master (tm) v8.02
  
       Title: ASPARAGUS WITH LEMON GRASS & SHALLOT VINAIGRETTE
  Categories: Vegetables
       Yield: 4 servings
  
   1 1/2 lb Asparagus stalks
     1/3 c  Olive oil
     1/4 c  Vegetable oil
   3 1/2 tb Red wine vinegar
            Salt
            Pepper
       1 tb Mustard, Dijon
       2 tb Shallots; minced
       1 tb Lemon grass; minced
  
   Peel the asparagus if necessary and cook the stalks in lightly salted
   water for 4 to 8 minutes, depending on the thickness, or until fork
   tender but still firm. Drain under cold water and set the stalks aside
   in serving dish. Combine the remaining ingredients and whisk them
   vigorously. Taste for seasoning and add more vinegar or salt and pepper
   if needed. Pour the dressing over the asparagus and let it rest for at
   least 15 minutes before serving. Serve at room temperature.
  
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