Asparagus Salad With Raspberry Vinegrette
Ingredients| 2 lb fresh asparagus, washed well and cu, t into 1 pieces 1 red pepper, seeded and cut into 1/4, x 1 pieces 1 red onion, chopped 1/2 cup raspberry vinegar 1/2 cup water 1 tbsp sugar or honey 1 tsp parsley |
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Steam the asparagus pieces for 2 minutes. Plunge into cold water to
stop cooking. Drain.
Put asparagus, red pepper and onion into a plastic bowl (with cover).
Blend vinegar, water, sugar (honey) and parsley in a separate bowl
and then pour over vegetables. Adjust seasonings if desired (may want
to add more sweetness). Stir, cover and refrigerate for at least 24
hours. Stir every so often.
Serve cold as a side salad.
Hint: make sure you only use the tender part of the asparagus. My mom
taught me that you hold the tip and base of the asparagus in separate
hands and then bend it until it breaks. Only use the tip end and use
the base end for soup or compost it.
Lucinda Rasmussen <[email protected]> From Fatfree Digest
April-May 1994, Formatting by Sue Smith (using MMCONV)
Servings:
4
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