Fresh asparagus salad
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Fresh asparagus |
| 2 | tablespoons | Balsamic vinegar |
| ½ | teaspoon | Dijon mustard |
| ½ | teaspoon | Shallots; minced |
| 6 | tablespoons | Olive oil |
| 1 | tablespoon | Italian parsley; chopped |
| Salt and black pepper; to taste | ||
| 1 | Red bell pepper; roasted/peeled, finely diced | |
| 2 | tablespoons | Capers; drained |
| 4 | tablespoons | Pine nuts; lightly toasted |
| 2 | ounces | Parmesan cheese; grated |
Directions
Cut the fibrous root end off the asparagus and peel the lower portion of the stem. Bring a large pot of salted water to a rolling bowl. Add the asparagus and cook for about 2 minutes, or until just tender. Drain in a colander and rinse with cold water until the asparagus is cooled. To make the vinaigrette, mix together the balsamic vinegar, Dijon mustard and shallots. While whisking slowly, add the olive oil and season with the parsley, salt and pepper. Place the asparagus on a plate and sprinkle with the roasted red peppers, capers, pine nuts and Parmesan cheese. Drizzle the vinaigrette over the asparagus and serve. makes 4-6 servings. MC formatting by bobbi744@...
Recipe by: Lansing State Journal, Associated Press Recipe Posted to MC-Recipe Digest by Roberta Banghart <bobbi744@...> on Apr 03, 1998