| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Niger |
Toohot01 |
6 |
servings |
INGREDIENTS
| 18 |
|
Asparagus spears – (abt 1 lb); hard ends trimmed |
| 1 |
tb |
Olive oil |
| 1/2 |
lb |
Oyster or white mushrooms; stems and caps, finely sliced |
| 1 |
|
Garlic clove; minced |
| 2 |
tb |
Chopped fresh parsley |
|
|
Juice of 1 lemon |
| 1/4 |
ts |
Salt |
| 1/4 |
ts |
Freshly-ground black pepper |
| 1 |
lb |
Baby greens -; (6 cups loosely packed) |
|
|
(such as oak leaf; mache and watercress) |
|
|
Almond Vinaigrette; see * Note |
INSTRUCTIONS
* Note: See the "Almond Vinaigrette" recipe which is included in this
collection.
Blanch the asparagus in a large saucepan of boiling salted water until
bright green, about 1 to 2 minutes. Immediately transfer to a bowl of
iced water. Drain and cut on the diagonal into 2-inch long pieces.
Set aside. Heat the olive oil in a medium skillet over medium heat
until smoking. Saute the mushrooms just to soften, about 1 minute.
Add the garlic and saute briefly until the aroma is released. Remove
from the heat. Stir in the parsley, lemon juice, salt and pepper and
set aside to cool. In a large mixing bowl, lightly toss the baby
greens with about half of the Almond Vinaigrette. Divide into 6
portions and place on serving plates. Divide the mushrooms and
sprinkle across the top. In the same bowl, toss the blanched
asparagus with the remaining vinaigrette. Divide among the salads,
fanning the spears across the top. This recipe yields 6 servings.
Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue
Milliken From the TV FOOD NETWORK - (Show # TH-6152 broadcast
09-06-1996) Downloaded from their Web-Site - http://www.foodtv.com
Formatted for MasterCook by MR MAD, aka Joe Comiskey -
jpmd44a@prodigy.com
09-21-1996
Recipe by: Susan Feniger and Mary Sue Milliken
Converted by MM_Buster v2.0l.
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