| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy | Vegetables, June 1996 i, Salads | 8 | Servings | |
INGREDIENTS
| 2 | lb | New potatoes — scrubbed |
| Salt | ||
| 2 | lb | Asparagus — trimmed |
| 1 1/4 | lb | Sugar-snap peas — strings |
| Removed | ||
| 1 | bn | Chives — cut 1 inch thick |
| 1/4 | c | Fresh lemon juice |
| 1/2 | ts | Freshly ground pepper |
| 1/4 | c | Chive Oil (see recipe) |
| 4 | oz | Parmesan cheese — whole |
| Block |
INSTRUCTIONS
Simmer potatoes in salted water until tender, 15 to 25 minutes. Drain. Blanch asparagus and peas separately in salted boiling water until bright green, 30 seconds to 1 minute. Cool in ice water; drain. Cut asparagus into 1 1/2-inch lengths. If potatoes are large, cut in half. Place potatoes, asparagus, peas and chives in a bowl. Combine lemon juice, 2 teaspoons salt, and pepper in a bowl. Gradually whisk in chive oil. Drizzle over salad. Use a vegetable peeler to shave parmesan over the salad; toss gentlyby hand. Serve at room temperature. Posted to MC-Recipe Digest V1 #154 Date: Fri, 12 Jul 1996 08:58:13 -0800 From: Kristine <ksimpson@cwo.com> Recipe By : Martha Stewart Living, June 1996
A Message from our Provider:
“We see a only a glimmering of the plans of God…”