Asparagus salad & lemon-mustard vinaigrette
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | pounds | Asparagus |
| 1 | each | Red bell pepper, roasted, peeled & cut into strips |
| ¼ | cup | Olive oil |
| 2 | tablespoons | Lemon juice |
| 1 | teaspoon | Balsamic vinegar |
| 1 | tablespoon | Dijon |
| Salt & pepper | ||
Directions
VINAIGRETTE
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 Submitted By MARK SATTERLY On 08-03-95
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