This is an example of a HTML caption with a link.

Category : Side Dish
Ratings : 0
Comment(s) : 0

Recipe

2 1/2 lb Asparagus

2 c Hulled strawberries

1/4 c Strawberry vinegar

----------------------------------DRESSING---------------------------------- 1 tb Walnut oil

1/2 c Peanut oil

1 1/2 ts Honey

Trim asparagus and cut each stalk in thirds. Steam until tender but still crisp. (Thin young stalks took 5 minutes.) Plunge in ice water; drain. Wash strawberries, then hull. Cut strawberries in half; combine with asparagus. Combine dressing ingredients; toss asparagus and strawberries gently with dressing. Chill well before serving. The authors write: "What could be simpler - or more delicious - than spring's first asparagus combined with spring's first strawberries?" My notes: Good, and simple. Tried 02/22/92. From _The New Carry-Out Cuisine_ by Phyllis Meras with Linda Glick Conway. Boston: Houghton Mifflin Company, 1986. Pg. 252. From Movable Feast restaurant/5504 Connecticut Ave., N.W./Washington, D.C. 20015. (202)966-1657. Typed for you by Cathy Harned.





Rate this recipe :

1   2   3  4   5  




Send this recipe to your friend(s)

Your Name :

Friend #1

Friend #2

Friend #3

Friend #4

Friend #5

Friend #6

Friend #7

Friend #8

Friend #9

Friend #10




Post this recipe to your blog or website




Enter Comment

Enter Your Name (Optional) :

Web site (Optional) :

Email (Required) :

Your comment (Required):




Comments