Asparagus salad & lemon-mustard vinaigrette

Yield: 8 servings

Measure Ingredient
2 pounds Asparagus
1 each Red bell pepper, roasted, peeled & cut into strips
¼ cup Olive oil
2 tablespoons Lemon juice
1 teaspoon Balsamic vinegar
1 tablespoon Dijon
\N \N Salt & pepper

VINAIGRETTE

Wash & bend asparagus discarding the tough ends that break off. Cut diagonally into three-inch pieces. Fill a large pot with water & bring to a rolling boil. Cook asparagus for 2 minutes. Drain & rinse in cold water. Place with pepper strips in a large serving bowl & set aside.

VINAIGRETTE: Whisk oil, lemon juice & vinegar in a bowl. Stir in mustard, salt & pepper. Pour over the asparagus & pepper & toss to coat. Serve at room temperature.

"Vegetarian Gourmet" Spring, 1995 Submitted By MARK SATTERLY On 08-03-95

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