* Exported from MasterCook *

                  White Asparagus Salad 

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

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


Contributed to the FareShare Gazette by Art; May 2008
www.fareshare.net

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