| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
Appetizers, Vegetables, Salads |
4 |
Servings |
INGREDIENTS
| 1 |
lb |
Fresh asparagus |
| 1/3 |
c |
Olive oil |
| 1/4 |
c |
Red wine vinegar |
| 1 |
tb |
Chopped fresh chives |
| 2 |
ts |
Dried oregano, crushed |
| 1/4 |
ts |
Salt |
| 1/4 |
ts |
Pepper |
| 4 |
|
To 6 plum tomatoes, sliced |
|
|
Chopped fresh chives |
INSTRUCTIONS
GARNISH
Snap off tough ends of asparagus. Cook in boiling water to cover 2
minutes or until crisp-tender; drain. Plunge into ice water to stop
the cooking process; drain. Cover and chill 3 hours.
Whisk together olive oil and next 5 ingredients. Drizzle over
asparagus and tomato slices; garnish with fresh chives, if desired.
Yield: 4 servings Typed in MMFormat by cjhartlin.msn@attcanada.net
Source: Southern Living Magazine March 1999
Posted to MM-Recipes Digest V4 #12 by cjhartlin@email.msn.com on Apr
27, 1999
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