White and green asparagus salad
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Fresh asparagus* |
| 2 | cans | (16 oz. each) white asparagus, drained,chilled |
| Lettuce leaves | ||
| Tarragon Cream Dressing | ||
| 1 | Small cucumber, sliced | |
| Pimiento strips | ||
| ½ | cup | Vegetable oil |
| 3 | tablespoons | Tarragon wine vinegar |
| 1 | tablespoon | Whipping cream |
| 1 | tablespoon | Minced onion |
| ¼ | teaspoon | Dried tarragon leaves |
| Dash salt | ||
| Dash pepper | ||
Directions
TARRAGON CREAM DRESSING
Salad: Cook fresh asparagus in boiling water until crisp-tender, 2 to 3 minutes. Drain; rinse with cold water and drain. Refrigerate until chilled.
Arrange green and white asparagus on lettuce on salad plates or serving platter. Make dressing; spoon over salads. Garnish with sliced cucumber and pimiento. *2 packages (10 oz each) frozen asparagus can be used. Cook according to package directions; drain and chill. Yield: 8 servings.
Dressing: Shake all ingredients in covered jar. Yield: ¾ cup. Typed in MMFormat by cjhartlin.msn@... Source: Four Seasons Cookbook.
Posted to MM-Recipes Digest V4 #10 by cjhartlin@... on Apr 2, 1999