| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Fruits, Vegetables, Grains | Fruits, Side dish, Vegetables | 6 | Servings | |
INGREDIENTS
| 2 1/2 | lb | Asparagus |
| 2 | c | Hulled strawberries |
| 1/4 | c | Strawberry vinegar |
| 1 | tb | Walnut oil |
| 1/2 | c | Peanut oil |
| 1 1/2 | ts | Honey |
INSTRUCTIONS
DRESSING Trim asparagus and cut each stalk in thirds. Steam until tender but still crisp. (Thin young stalks took 5 minutes.) Plunge in ice water; drain. Wash strawberries, then hull. Cut strawberries in half; combine with asparagus. Combine dressing ingredients; toss asparagus and strawberries gently with dressing. Chill well before serving. The authors write: "What could be simpler - or more delicious - than spring's first asparagus combined with spring's first strawberries?" My notes: Good, and simple. Tried 02/22/92. From _The New Carry-Out Cuisine_ by Phyllis Meras with Linda Glick Conway. Boston: Houghton Mifflin Company, 1986. Pg. 252. From Movable Feast restaurant/5504 Connecticut Ave., N.W./Washington, D.C. 20015. (202)966-1657. Typed for you by Cathy Harned. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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