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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 6 |
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I love to cook and especially enjoy trying new recipes. I took a cooking class and discovered this delightful salad. It's nice for a spring luncheon with the fresh taste of the asparagus, parsley and chives drizzled with a zesty dressing. -Marcy Fechtig, Burnt Prairie, Illinois Ingredients:
1-1/2 cups olive oil |
1/2 cup white vinegar |
2 teaspoons dijon mustard |
1/2 teaspoon salt |
1/8 teaspoon pepper |
3 to 4 radishes, sliced |
1/4 cup chopped green pepper |
3 tablespoons dill pickle relish |
1 tablespoon minced fresh parsley |
1 tablespoon minced chives |
2 pounds fresh asparagus, trimmed |
lettuce leaves |
3 hard-cooked eggs, sliced |
2 medium tomatoes, cut into wedges |
Directions:
1. In a small bowl, whisk the first five ingredients. Add the radishes, green pepper, relish, parsley and chives.
2. In a large saucepan, bring 1/2 in. of water to a boil. Add asparagus; cover and boil for 3 minutes. Drain and immediately place asparagus in ice water. Drain and pat dry.
3. Transfer asparagus to a glass dish; pour dressing over top. Cover and chill for at least 4 hours.
4. To serve, arrange lettuce on a serving platter. With a slotted spoon, remove asparagus; arrange over lettuce. Garnish with eggs and tomatoes. Drizzle with some of the dressing. Yield: 6-8 servings.
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