Asparagus Vinaigrette

Fresh veggies and herbs topped with a tangy dressing make a light and refreshing starter.

from Backyard Living | March/April 2006

“I took a cooking class and discovered this delightful salad. It’s nice for a spring luncheon, especially with the fresh taste of asparagus.” — Marcy F., Burnt Prairie, Illinois

You Will Need 1 1/2 cups olive oil 1/2 cup white vinegar 2 teaspoons Dijon mustard 1/2 teaspoon salt 1/8 teaspoon pepper 3 to 4 radishes, sliced 1/4 cup chopped green pepper 3 tablespoons dill pickle relish 1 tablespoon minced fresh parsley 1 tablespoon snipped chives 2 pounds fresh asparagus, trimmed Lettuce leaves 3 hard-cooked eggs, sliced 2 medium tomatoes, cut into wedges

What to Do 1. In a bowl, whisk together the first five ingredients. Add the radishes, green pepper, relish, parsley and chives.

2. In a large skillet, bring 2 cups water to a boil. Add asparagus; cover and boil for 3 minutes. Drain and immediately place asparagus in ice water. Drain and pat dry. Transfer asparagus to a glass dish; pour dressing over top. Cover and chill for at least 4 hours.

3. To serve, arrange lettuce on a serving platter. With a slotted spoon, remove asparagus; arrange over lettuce. Garnish with eggs and tomatoes. Drizzle with the dressing to taste.

Serves 6-8

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