Tuesday, March 30, 2010

Asparagus Salad


I don't recall where this recipe came from. I think it was in one of my cooking magazine subscriptions. Anyway, I had retyped it and put it into my compiled recipe collection as a 'keeper'. The key is to get the really thin asparagus stalks, the ones like pencils. Then, don't overcook them. You want some crunch. I put them in the microwave and steam them for two minutes and they are perfect.

Asparagus Salad

2 lbs asparagus cut into 1-2 inch pieces
1/4 c white wine vinegar
1/2 c olive oil
1/2 t Dijon mustard
1 crushed garlic clove
salt and pepper
dash of Tabasco
1 t Worcestershire sauce
1/2 c chopped red onion
1/2 c parsley
1/2 c grated parmesan
3 T toasted pine nuts

Steam the asparagus, drain well, and place in a serving dish. In a small bowl, whisk together oil, vinegar, Dijon, garlic, salt, pepper, Worcestershire, Tabasco, onion, parsley, and parmesan. Stir in pine nuts. Pour over asparagus and toss. Cover and marinate in the frig for 6-8 hours. Serve chilled
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