Asparagus Salad & Lemon-mustard Vinaigrette Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
2 lbs: Asparagus,
1 each: Red bell pepper, roasted,, peeled & cut into strips
VINAIGRETTE
1/4 cup: Olive oil,
2 tbsp: Lemon juice,
1 tsp: Balsamic vinegar,
1 tbsp: Dijon,
Salt & pepper,
Directions:
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
Source from luhu.jp
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
Source from luhu.jp