Recipes Included On This Page Asparagus Salad with a Cooked Dressing Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Asparagus Salad with a Cooked Dressing Recipe By :Art Guyer Serving Size : 2 Preparation Time :0:00 Categories : Volume 4-11 Nov. 2001 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 pound fresh asparagus spears Dressing: 1 tablespoon olive oil 2 shallots -- chopped OR 4 tablespoons sweet onions -- finely diced 3 garlic cloves -- chopped 1 tablespoon minced fresh herbs -- chopped [such as Basil, Rosemary, Thyme] 1/8 cup red wine 1/8 cup Balsamic vinegar 1/2 cup olive oil salt and pepper -- to taste feta or goat cheese -- crumbled black olives -- chopped 1 plum tomato -- sliced into thin wheels toasted unseasoned bread crumbs -- optional Bring water to a boil in a stockpot. Add asparagus and cook for just 4 minutes. Immediately put into an ice water bath to stop asparagus from continuing to cook; drain. Dressing : Heat 1 tablespoon olive oil to very hot. Add shallots and garlic and shake pan just 1 minute. Add herbs, cook just 1 or 2 minutes more. Add the wine and vinegar cook 1 minute then transfer to a bowl. Whisk in the oil slowly until emulsified, salt and pepper to taste. To Serve, use a large bowl and heap baby greens in bowl. Top with several asparagus spears. Stir dressing, lightly pour over, add olives and crumbled cheese, and toasted unseasoned bread crumbs if you like. Garnish with tomato wheels. Notes : Formatted in MasterCook by Art Contributed to the FareShare Gazette by Art; 22 November, 2001. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 570 Calories; 61g Fat (95.4% calories from fat); 1g Protein; 6g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 15mg Sodium. Exchanges: 1 Vegetable; 0 Fruit; 12 Fat.

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