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FareShare Gazette Recipes -- May 2008 - W's


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White Asparagus Salad

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* Exported from MasterCook *

White Asparagus Salad

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : 

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
For The Dressing:
3 hard-boiled eggs -- finely chopped
4 garlic cloves -- finely chopped
2 medium roasted red peppers -- finely chopped
6 scallions -- finely chopped
[white parts only]
15 pitted Spanish-style green olives -- finely chopped
1/2 cup extra-virgin olive oil -- plus
2 tablespoons extra-virgin olive oil
4 tablespoons sherry vinegar
2 tablespoons flat-leaf parsley -- finely chopped

For The Salad:
6 large roasted red peppers -- seeded and rinsed,
cut in half lengthwise
[canned red peppers work well]
2 pounds fresh white asparagus -- raw or
lightly steamed
2 tablespoons chopped flat-leaf parsley

1. Place the dressing ingredients (except oil) in a small bowl or jar,
stirring or shaking gently to blend them.

2. When ready to serve, add the olive oil in a slow, steady stream,
stirring gently. Use the vinaigrette immediately. Covered, it will keep for
2 days. Stir or shake gently before using it.

For The Salad:

1. Cut the pepper halves so they spread out as flat as possible on 6 salad
plates, so that the tips of the peppers point outward.

2. Pare off the thick bottom inch or two of each asparagus spear, and
discard. I steamed the asparagus for a few minutes so it would not be
completely raw. Lay asparagus spears on the peppers, with the cut ends of
each spear meeting near one edge of the plate and the tips fanning outward.

3. Spoon the dressing across the asparagus spears. Garnish with parsley and
serve immediately.

To see a photo of the White Asparagus Salad we fixed, go to:

Contributed to the FareShare Gazette by Art; 31 May 2008.

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