| 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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