Asparagus With Strawberry Vinaigrette Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
2 1/2 lbs: Asparagus,
2 cup: Hulled strawberries,
1/4 cup: Strawberry vinegar,
DRESSING
1 tbsp: Walnut oil,
1/2 cup: Peanut oil,
1 1/2 tsp: Honey,
Directions:
Trim asparagus and cut each stalk in thirds. Steam until tender but
still crisp. (Thin young stalks took 5 minutes.) Plunge in ice
water; drain.
Wash strawberries, then hull. Cut strawberries in half; combine with
asparagus.
Combine dressing ingredients; toss asparagus and strawberries gently
with dressing. Chill well before serving.
The authors write: "What could be simpler - or more delicious - than
springs first asparagus combined with springs first strawberries?"
My notes: Good, and simple.
Tried 02/22/92. From _The New Carry-Out Cuisine_ by Phyllis Meras
with Linda Glick Conway. Boston: Houghton Mifflin Company, 1986. Pg.
252. From Movable Feast restaurant/5504 Connecticut Ave.,
N.W./Washington, D.C. 20015. (202)966-1657. Typed for you by Cathy
Harned.
Source from luhu.jp
still crisp. (Thin young stalks took 5 minutes.) Plunge in ice
water; drain.
Wash strawberries, then hull. Cut strawberries in half; combine with
asparagus.
Combine dressing ingredients; toss asparagus and strawberries gently
with dressing. Chill well before serving.
The authors write: "What could be simpler - or more delicious - than
springs first asparagus combined with springs first strawberries?"
My notes: Good, and simple.
Tried 02/22/92. From _The New Carry-Out Cuisine_ by Phyllis Meras
with Linda Glick Conway. Boston: Houghton Mifflin Company, 1986. Pg.
252. From Movable Feast restaurant/5504 Connecticut Ave.,
N.W./Washington, D.C. 20015. (202)966-1657. Typed for you by Cathy
Harned.
Source from luhu.jp