| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy | California | Vegetables, *california, Mc-recipe | 4 | Servings |
INGREDIENTS
| Asparagus spears | ||
| Olive oil | ||
| Salt | ||
| Pepper | ||
| Fresh thyme | ||
| Sliced smoked salmon | ||
| Capers; drained | ||
| Sour cream | ||
| Lemon wedges |
INSTRUCTIONS
Rub asparagus spears with olive oil; season with salt, pepper and fresh thyme. Cook over a medium-hot grill until tender. Arrange slices of smoked salmon on a plate, top with the grilled asparagus spears and accompany with capers, sour cream and lemon wedges. Excerpt from SF Chronicle 05/06/98 Food Section see www.sfgate.com and Busted by Hanneman Recipe by: Georgeanne Brennan Posted to MC-Recipe Digest by Kitpath <phannema@wizard.ucr.edu> on May 08, 1998
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