Asparagus with strawberry vinaigrette

6 Servings

Ingredients

Quantity Ingredient
2½ pounds Asparagus
2 cups Hulled strawberries
¼ cup Strawberry vinegar
1 tablespoon Walnut oil
½ cup Peanut oil
1½ teaspoon Honey

Directions

DRESSING

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.

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