| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Eggs |
|
Salads, To post, Vegetables |
6 |
Servings |
INGREDIENTS
| 1 |
lb |
Fresh Asparagus Spears |
| 6 |
sl |
Bacon, cooked and crumbled |
| 1/4 |
c |
Wine Vinegar |
| 2 |
ts |
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 <billspa@icanect.net> on Jun 01, 1997
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