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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 5 |
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I received this recipe from a home economics teacher and now I serve it every spring time when the asparagus is fresh. I love it for lunch.Jean Graf-Joyce, Albany, Oregon Ingredients:
3 cups water |
1 pound fresh asparagus, trimmed and cut into 1-inch pieces |
2 cups cubed fully cooked ham |
1-1/4 cups shredded swiss cheese |
1/2 cup sliced fresh mushrooms |
1/3 cup chopped onion |
1 tablespoon sesame seeds, toasted |
1/2 cup italian salad dressing |
5 large lettuce leaves |
1 large tomato, cut into thin wedges |
Directions:
1. In a large saucepan, bring water to a boil. Add asparagus; cover and boil for 3 minutes. Drain and immediately place asparagus in ice water. Drain and pat dry.
2. In a large bowl, combine the ham, cheese, mushrooms, onion and sesame seeds. Add asparagus. Drizzle with dressing and toss to coat. Spoon onto lettuce-lined serving plates; top with tomato wedges. Yield: 5 servings.
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