White and green asparagus salad

8 Servings

Ingredients

Quantity Ingredient
1 pounds Fresh asparagus*
2 cans (16 oz. each) white asparagus, drained,chilled
Lettuce leaves
Tarragon Cream Dressing
1 Small cucumber, sliced
Pimiento strips
½ cup Vegetable oil
3 tablespoons Tarragon wine vinegar
1 tablespoon Whipping cream
1 tablespoon Minced onion
¼ teaspoon Dried tarragon leaves
Dash salt
Dash pepper

Directions

TARRAGON CREAM DRESSING

Salad: Cook fresh asparagus in boiling water until crisp-tender, 2 to 3 minutes. Drain; rinse with cold water and drain. Refrigerate until chilled.

Arrange green and white asparagus on lettuce on salad plates or serving platter. Make dressing; spoon over salads. Garnish with sliced cucumber and pimiento. *2 packages (10 oz each) frozen asparagus can be used. Cook according to package directions; drain and chill. Yield: 8 servings.

Dressing: Shake all ingredients in covered jar. Yield: ¾ cup. Typed in MMFormat by cjhartlin.msn@... Source: Four Seasons Cookbook.

Posted to MM-Recipes Digest V4 #10 by cjhartlin@... on Apr 2, 1999

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