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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
Directions:View on 101 Cookbooks
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