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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
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Tender green asparagus and juicy red strawberries star in this colorful salad, which I often make for spring luncheons and showers. It tastes as terrific as it looks! Molly Payne, Buffalo, Minnesota Ingredients:
1 cup water |
1 pound fresh asparagus, trimmed |
1/4 cup sugar |
1/4 cup canola oil |
2 tablespoons cider vinegar |
1-1/2 teaspoons sesame seeds |
1 teaspoon poppy seeds |
1 teaspoon grated onion |
1/4 teaspoon salt |
1/8 teaspoon paprika |
1/8 teaspoon worcestershire sauce |
2 cups sliced fresh strawberries |
1/4 cup crumbled blue cheese, optional |
Directions:
1. In a large skillet, 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; set aside.
2. In a jar with a tight-fitting lid, combine the sugar, oil, vinegar, sesame seeds, poppy seeds, onion, salt, paprika and Worcestershire sauce; shake well. Cover and refrigerate for 1 hour.
3. In a large bowl, combine asparagus and strawberries. Drizzle with dressing; and toss to coat. Sprinkle with blue cheese if desired. Yield: 6 servings.
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