| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy |
|
Salads, Appetizers, Vegetables |
8 |
Servings |
INGREDIENTS
| 1 |
lb |
Fresh asparagus* |
| 2 |
cn |
(16 oz. each) white asparagus, drained,chilled |
|
|
Lettuce leaves |
|
|
Tarragon Cream Dressing |
| 1 |
|
Small cucumber, sliced |
|
|
Pimiento strips |
| 1/2 |
c |
Vegetable oil |
| 3 |
tb |
Tarragon wine vinegar |
| 1 |
tb |
Whipping cream |
| 1 |
tb |
Minced onion |
| 1/4 |
ts |
Dried tarragon leaves |
|
|
Dash salt |
|
|
Dash pepper |
INSTRUCTIONS
TARRAGON CREAM DRESSING
Salad: Cook fresh asparagus in boiling water until crisp-tender, 2 to 3
minutes. Drain; rinse with cold water and drain. Refrigerate until
chilled.
Arrange green and white asparagus on lettuce on salad plates or serving
platter. Make dressing; spoon over salads. Garnish with sliced cucumber
and pimiento. *2 packages (10 oz each) frozen asparagus can be used. Cook
according to package directions; drain and chill. Yield: 8 servings.
Dressing: Shake all ingredients in covered jar. Yield: 3/4 cup. Typed in
MMFormat by cjhartlin.msn@attcanada.net Source: Four Seasons Cookbook.
Posted to MM-Recipes Digest V4 #10 by cjhartlin@email.msn.com on Apr 2,
1999
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