INGREDIENTS

INSTRUCTIONS

ASPARAGUS AND ARTICHOKES
TOMATOES AND CROSTINO
SALAD
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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