| 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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