Springtime Asparagus Salad Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
2 lbs: Asparagus, peeled *
1/2 cup: Olive oil,
1/4 cup: White wine vinegar,
1/2 tsp: Dijon mustard,
1 large: Clove garlic, crushed
Salt and ground pepper,
1 tsp: Worcestershire sauce,
ds Tabasco sauce,
1/2 cup: Chopped onion,
1/2 cup: Chopped fresh parsley,
1/2 cup: Parmesan cheese,
3 tbsp: Pine nuts,toasted, see below
Directions:
1. Steam the asparagus spears for 5 minutes. Drain well and place
in a serving dish.
2. In a bowl, whisk together the oil, vinegar, Dijon, garlic, salt,
pepper, Worcestershire, Tabasco, onion, parsley, and Parmesan. Stir
in the pine nuts.
3. Pour the vinaigrette over the asparagus. Cover and let marinate
in the refrigerator 6 to 8 hours or overnight. Serve chilled with the
marinade spooned over the spears.
6 portions
* I always peel asparagus, as the stalk can be quite tough,
especially on mature asparagus. If you purchase the pencil thin
asparagus, it is not necessary to peel them, as they are generally
quite tender.
HOW TO TOAST NUTS
Spread nuts out on a cookie sheet and bake in a 350F degree oven for
5 to 10 minutes until golden. Different sizes and types of nuts toast
at varying times; the smaller the nut, the faster it browns, so you
have to keep a watchful eye on the oven.
Source: The Uncommon Gourmet by Ellen Helman (ISBN 0-89815-519-3)
Source from luhu.jp
in a serving dish.
2. In a bowl, whisk together the oil, vinegar, Dijon, garlic, salt,
pepper, Worcestershire, Tabasco, onion, parsley, and Parmesan. Stir
in the pine nuts.
3. Pour the vinaigrette over the asparagus. Cover and let marinate
in the refrigerator 6 to 8 hours or overnight. Serve chilled with the
marinade spooned over the spears.
6 portions
* I always peel asparagus, as the stalk can be quite tough,
especially on mature asparagus. If you purchase the pencil thin
asparagus, it is not necessary to peel them, as they are generally
quite tender.
HOW TO TOAST NUTS
Spread nuts out on a cookie sheet and bake in a 350F degree oven for
5 to 10 minutes until golden. Different sizes and types of nuts toast
at varying times; the smaller the nut, the faster it browns, so you
have to keep a watchful eye on the oven.
Source: The Uncommon Gourmet by Ellen Helman (ISBN 0-89815-519-3)
Source from luhu.jp
Tags
Salads