| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy | Salads, Appetizers, Vegetables | 8 | Servings | |
INGREDIENTS
| 1 | lb | Fresh asparagus* |
| 2 | cn | (16 oz. each) white asparagus, drained,chilled |
| Lettuce leaves | ||
| Tarragon Cream Dressing | ||
| 1 | Small cucumber, sliced | |
| Pimiento strips | ||
| 1/2 | c | Vegetable oil |
| 3 | tb | Tarragon wine vinegar |
| 1 | tb | Whipping cream |
| 1 | tb | Minced onion |
| 1/4 | ts | Dried tarragon leaves |
| Dash salt | ||
| Dash pepper |
INSTRUCTIONS
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: 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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