| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Vegan |
Salads, Vegetables, Mark’s |
4 |
Servings |
INGREDIENTS
| 1 |
lb |
Fresh asparagus, trimmed & steamed |
|
|
Lettuce leaves |
| 1/2 |
ts |
Whole red chili pepper |
| 6 |
tb |
Olive oil |
| 3 |
tb |
Cider vinegar |
| 1 |
tb |
Capers |
| 1 |
tb |
Fresh tarragon, chopped |
| 2 |
tb |
Fresh parsley, chopped |
| 1 |
|
Green onion, minced |
|
|
Salt & pepper |
INSTRUCTIONS
Ensure that the steamed asparagus is not overcooked. Arrange the
lettuce leaves on a shallow serving dish & arrange the aspargus in
mounds on the dish. Grind the red chili pepper in a mortar & pestle
& sprinkle over the asparagus.
Mix together the oil & vinegar. Add the capers, tarragon, parsley &
green onion. Season well. Pour this dressing over the asparagus.
Chill for at least 30 minutes before serving.
Recipe by Mark Satterly
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/vegan4.zip
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