Springtime asparagus salad
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Springtime asparagus salad
  Asparagus    Salad  
Last updated 6/12/2012 12:51:36 AM. Recipe ID 13226. Report a problem with this recipe.
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      Title: Springtime asparagus salad
 Categories: Salads
      Yield: 6 Servings
 
      2 lb Asparagus, peeled *
    1/2 c  Olive oil
    1/4 c  White wine vinegar
    1/2 ts Dijon mustard
      1 lg Clove garlic, crushed
           Salt and ground pepper
      1 ts Worcestershire sauce
        ds Tabasco sauce
    1/2 c  Chopped onion
    1/2 c  Chopped fresh parsley
    1/2 c  Parmesan cheese
      3 tb Pine nuts,toasted(see below)
 
  1.  Steam the asparagus spears for 5 minutes.  Drain well and place
  in a serving dish.
  
  2.  In a bowl, whisk together the oil, vinegar, Dijon, garlic, salt,
  pepper, Worcestershire, Tabasco, onion, parsley, and Parmesan.  Stir
  in the pine nuts.
  
  3.  Pour the vinaigrette over the asparagus.  Cover and let marinate
  in the refrigerator 6 to 8 hours or overnight.  Serve chilled with
  the marinade spooned over the spears.
  
        6    portions
  
  * I always peel asparagus, as the stalk can be quite tough,
  especially on mature asparagus.  If you purchase the pencil thin
  asparagus, it is not necessary to peel them, as they are generally
  quite tender.
  
  HOW TO TOAST NUTS
  
  Spread nuts out on a cookie sheet and bake in a 350F degree oven for
  5 to 10 minutes until golden. Different sizes and types of nuts toast
  at varying times; the smaller the nut, the faster it browns, so you
  have to keep a watchful eye on the oven.
  




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Recipe ID 13226 (Apr 03, 2005)

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