White & Green Asparagus Salad
1 pound of Fresh asparagus*
two 16 ounce cans of white asparagus
Lettuce leaves
Tarragon Cream Dressing
1 Small cucumber, sliced
Pimiento strips
Tarragon Cream Dressing
1/2 cup of vegetable oil
3 tablespoons of Tarragon wine vinegar
1 tablespoon of whipping cream
1 tablespoon of minced onion
1/4 teaspoon of dried tarragon leaves
Dash salt
Dash pepper |
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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: 3/4 cup. Typed in MMFormat by cjhartlin.msn@attcanada.net Source: Four Seasons Cookbook. Posted to MM-Recipes Digest V4 #10 by cjhartlin@email.msn.com on Apr 2, 1999
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