Asparagus Salad & Lemon-Mustard Vinaigrette Recipe

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Asparagus Salad & Lemon-Mustard Vinaigrette Recipe

 



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Asparagus Salad & Lemon-Mustard Vinaigrette

 

Ingredients

2 lb asparagus
1 each red bell pepper, roasted, - peeled, & cut into strips

VINAIGRETTE

1/4 cup olive oil
2 tbsp lemon juice
1 tsp balsamic vinegar
1 tbsp dijon
1 salt & pepper



 

Preparation

Wash & bend asparagus discarding the tough ends that break off. Cut
diagonally into three-inch pieces. Fill a large pot with water &
bring to a rolling boil. Cook asparagus for 2 minutes. Drain & rinse
in cold water. Place with pepper strips in a large serving bowl & set
aside.

VINAIGRETTE: Whisk oil, lemon juice & vinegar in a bowl. Stir in
mustard, salt & pepper. Pour over the asparagus & pepper & toss to
coat. Serve at room temperature.

"Vegetarian Gourmet" Spring, 1995

 

 

Servings: 8

 

 

 

 


 

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