Ingredients
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
Description
Some San Francisco Photos Along With A Recipe For Asparagus & Quinoa, Tossed In A Bit Of Tabasco Butter, With Toasted Pine Nuts And A Touch Of Crème Fraîche.
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