INGREDIENTS

INSTRUCTIONS

Preparation of the Asparagus: Peel the green asparagus if needed and
trim the stalks so that all are the same length. Bring a large pot of
water to a boil and cook asparagus for approximately two to four
minutes depending on the size of the stalks. Remove from the water
with a skimmer and submerge in ice water; cool and remove. Place them
on an absorbent towel and reserve refrigerated. Preparation of the
Artichokes: Peel all the outer leaves of the artichokes and turn,
removing all green and leaving the heart and peeled stem. Remove the
choke and place the artichokes in a container of lemon water. Slice
with a vegetable slicer as thin as possible and reserve until needed.
Preparation of the Oven-Dried Tomatoes:  Peel and quarter the tomatoes,
drizzle with a few drops of olive oil  and add seasonings. Place in a
275 degree oven on racks and cook for  two to three hours, or until
they appear half the original size.  Remove from rack, cool and
refrigerate. Preparation of the Crostino:  Slice heavy country bread as
thin as possible, drizzle with olive oil  and bake at 350 degree until
crisp and golden brown. Rub with a  garlic clove and reserve at room
temperature. Presentation: Make the  lemon dressing by dissolving salt
in the lemon juice and whisk into  the olive oil. Toss with the mesclun
spring mix and all the  vegetables to coat well. Make a small, tight
bouquet of mesclun  greens and place it in the middle of a plate. Place
crostino on top  and a marinade of the vegetables on the crostino.
Serve chilled.  Yield: 4 servings Nutritional Breakdown Calories 176
Cholesterol 0 mg  Fat 3.9 gm (17.2 percent of calories from fat) Sodium
221 mg Recipe By  : Chef du Jour  Posted to MC-Recipe Digest V1 #255
Date: Wed, 23 Oct 1996 14:32:55 PST  From: minnie@juno.com (Louise M
McCartney)

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Nutrition (calculated from recipe ingredients)
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Calories: 292
Calories From Fat: 10
Total Fat: 1.3g
Cholesterol: 0mg
Sodium: 1343.4mg
Potassium: 2368.7mg
Carbohydrates: 66.4g
Fiber: 27.5g
Sugar: 11.1g
Protein: 18.4g