Yield: 8 Servings
Measure | Ingredient |
---|---|
1 pounds | Fresh asparagus* |
2 cans | (16 oz. each) white asparagus, drained,chilled |
\N \N | Lettuce leaves |
\N \N | Tarragon Cream Dressing |
1 \N | Small cucumber, sliced |
\N \N | Pimiento strips |
½ cup | Vegetable oil |
3 tablespoons | Tarragon wine vinegar |
1 tablespoon | Whipping cream |
1 tablespoon | Minced onion |
¼ teaspoon | Dried tarragon leaves |
\N \N | Dash salt |
\N \N | Dash pepper |
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