| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Eggs | Salads, To post, Vegetables | 6 | Servings | |
INGREDIENTS
| 1 | lb | Fresh Asparagus Spears |
| 6 | Bacon, cooked and crumbled | |
| 1/4 | c | Wine Vinegar |
| 2 | t | Sugar |
| 1 | ds | Salt |
| Pepper, to taste | ||
| 2 | Green Onions, chopped | |
| Shredded Lettuce | ||
| 2 | Hard-Boiled Eggs, sliced |
INSTRUCTIONS
Cook asparagus in boiling water until tender. Drain. Cook bacon until crisp. Drain, crumble and set aside. Combine vinegar, sugar, salt, pepper and onion with bacon drippings in skillet. Add asparagus and heat through. Arrange a bed of lettuce on each of 6 salad plates. Remove asparagus from skillet and arrange on lettuce. Top with egg slices. Pour hot bacon dressing over each salad. Sprinkle with bacon aand serve. Serves 6. Source: "Mountain Measures", Junior League of Charleston, WV. ed. 1974 Recipe by: Mrs. John Nesius Posted to MC-Recipe Digest V1 #630 by Bill Spalding <[email protected]> on Jun 01, 1997
A Message from our Provider:
“You’re not God’s judge. One day you’ll discover it’s the other way around”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 51
Calories From Fat: 20
Total Fat: 2.2g
Cholesterol: 70.7mg
Sodium: 289.2mg
Potassium: 186.9mg
Carbohydrates: 4.2g
Fiber: 1g
Sugar: 1.9g
Protein: 3.9g