Asparagus With Strawberry Vinaigrette Recipe

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Asparagus With Strawberry Vinaigrette Recipe

 



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Asparagus With Strawberry Vinaigrette

 

Ingredients

2 1/2 lb asparagus
2 cup hulled strawberries
1/4 cup strawberry vinegar

DRESSING

1 tbsp walnut oil
1/2 cup peanut oil
1 1/2 tsp honey



 

Preparation

Trim asparagus and cut each stalk in thirds. Steam until tender but
still crisp. (Thin young stalks took 5 minutes.) Plunge in ice
water; drain.

Wash strawberries, then hull. Cut strawberries in half; combine with
asparagus.

Combine dressing ingredients; toss asparagus and strawberries gently
with dressing. Chill well before serving.

The authors write: "What could be simpler - or more delicious - than
spring's first asparagus combined with spring's first strawberries?"

My notes: Good, and simple.

Tried 02/22/92. From _The New Carry-Out Cuisine_ by Phyllis Meras
with Linda Glick Conway. Boston: Houghton Mifflin Company, 1986. Pg.
252. From Movable Feast restaurant/5504 Connecticut Ave.,
N.W./Washington, D.C. 20015. (202)966-1657. Typed for you by Cathy
Harned.

 

 

Servings: 6

 

 

 

 


 

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