Asparagus salad with raspberry vinegrette
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Asparagus salad with raspberry vinegrette
  Asparagus    Salad    Side dish  
Last updated 6/12/2012 12:51:31 AM. Recipe ID 13114. Report a problem with this recipe.
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      Title: Asparagus salad with raspberry vinegrette
 Categories: Side dish, Digest
      Yield: 4 Servings
 
      2 lb Fresh asparagus, washed well
           -and cut into 1" pieces
      1    Red pepper, seeded and cut
           -into 1/4" x 1" pieces
      1    Red onion, chopped
    1/2 c  Raspberry vinegar
    1/2 c  Water
      1 tb Sugar or honey
      1 ts Parsley
 
  Steam the asparagus pieces for 2 minutes.  Plunge into cold water to
  stop cooking.  Drain.
  
  Put asparagus, red pepper and onion into a plastic bowl (with cover).
  Blend vinegar, water, sugar (honey) and parsley in a separate bowl
  and then pour over vegetables.  Adjust seasonings if desired (may
  want to add more sweetness).  Stir, cover and refrigerate for at
  least 24 hours. Stir every so often.
  
  Serve cold as a side salad.
  
  Hint:  make sure you only use the tender part of the asparagus.  My
  mom taught me that you hold the tip and base of the asparagus in
  separate hands and then bend it until it breaks.  Only use the tip
  end and use the base end for soup or compost it.
  




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Recipe ID 13114 (Apr 03, 2005)

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