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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 10 |
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Just in time for the springtime asparagus crop comes this refreshing side dish. The sesame seeds give it a taste we all enjoy, confides Mrs. A. Squair of Salmon Arm British Columbia. I often serve breadsticks with it for even more crunch. Mrs. A. Squair, Salmon Arm, British Columbia Ingredients:
1 pound fresh asparagus, cut into 1-inch pieces |
1/4 cup water |
8 cups torn romaine |
1 green onion, chopped |
2 tablespoons chopped pimientos |
1/4 cup sesame seeds, toasted |
2 tablespoons lemon juice |
2 tablespoons vegetable oil |
1/4 teaspoon pepper |
1/4 teaspoon dried basil |
1/8 teaspoon salt |
Directions:
1. In a saucepan, combine asparagus and water; bring to a boil. Reduce heat; cover and simmer for 4-8 minutes or until asparagus is crisp-tender. Drain. Place asparagus in a large bowl and chill. Just before serving, add romaine, onion and pimientos. In a small bowl, whisk sesame seeds, lemon juice, oil, pepper, basil and salt; pour over salad and toss. Yield: 10-12 servings
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