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Ingredients: 2 Pound(s) Asparagus, peeled & trimmed 3/4 Teaspoon(s) Salt 1/4 Cup(s) Olive Oil 2 Tablespoon(s) White Wine Vinegar 2 Teaspoon(s) Dijon Mustard 1 Centiliter(s) Garlic, finely chopped 1/4 Teaspoon(s) Sugar 1 Pinch(s) Pepper Directions: Fill large skillet with enough water to cover asparagus. Add 1/2 teaspoon salt. Bring to boiling. Add asparagus. Return to boiling. Add asparagus. Return to boiling. Lower heat; simmer 3 to 5 minutes or until crisp-tender and knife tip can be inserted easily into thick end. Drain asparagus. Rinse with cold water; drain. Arrange on platter. Combine olive oil, vinegar, mustard, garlic, sugar, remaining 1/4 teaspoon salt, and pepper in bowl. Pour over asparagus.
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Apple pecan dressing Melt the margerine in a large stock pot. Add the onions, escallions, green pepper, (Some hot chili, or Jalapenpo, or Jamaican Scotch Bonnet Peppers too, if you are adventurous-), celery, apples, pecans, garlic, turkey g giblets, and all the spices and sea Warm grilled potato and fennel salad with herbed buttermilk dressing Preheat the grill to medium-high. Place the potatoes in the center of a double thickness of heavy aluminum foil. Toss with 1 to 1 1/2 tablespoons of the oil and season lightly with salt and pepper. Wrap up in the foil, turning up the edges to seal. Place Acorn squash corn bread dressing Preheat oven to 350 F. Slice acorn squash in half, dot with 1 tablespoon butter and bake for 40 minutes. Cool, remove skin, chop into 1/2 inch cubes. In mixing bowl, coarsely crumble stale bread and mix with crumbled corn bread. Mix in apples and Sour cream dressing Mash egg yolk, add salt and mustard, sugar and paprika or red pepper. 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Reduce heat to low medium, cover wok and cook asparagus for 5 more minutes, lifting cover 3-4 times to stir it. At the end o Roasted asparagus with feta place oven rack in the middle of oven. heat to 500. toss asparagus with oil, salt and pepper. arrange in a single layer. roast, shaing pan once about half way through. 8 to 14 minutes depending on the thickness of the asparagus. sprinkle with feta che Sweet and sour dressing Mix all ingredients in a blender. Contributor: California pizza kitchen Prosciutto-wrapped asparagus Cut off tough ends of asparagus; cover asparagus with water in a skillet; bring to a boil and cook until tender but still firm (3-4 minutes). Drain well. Divide asparagus into 4 bundles of 3 stalks each; wrap prosciutto slice around center of b Mai fun chicken salad with hoisin dressing *Note: Mai fun should be prepared according to package directions. *Chicken breasts should be skinned, boned and cut into thin slices. **Snap peas should be blanched and chilled. ***Suggested vegetable garnishes: Japanese or regular cucumber slice A simple dressing Beat all ingredients together with a rotary beater or wire beater. Or you can put it in a jar, cover and shake well. this is a fine dressing to use on lettuce and fresh tomatoes. Many of the recipes in this collection did not contain amounts or o Spicy peanut dressing Mix all ingredients in a blender. Contributor: California pizza kitchen Sauteed chicken breasts w. mustard sauce Pound each chicken breast half between sheets of wax paper until flattened to about -inch. Season with salt and pepper. In a large, heavy, nonreactive skillet, heat tablespoon of the oil. Add 2 of the breast halves and saut over moderately high heat unt Mediterranean salad dressing mash the minced garlic with the salt with the side of your knife to form a paste. whisk the mustard and vinegar and garlic until blended. add the olive oil, herbs and pepper and whisk until smooth and creamy. this is great on a fresh vegetable salad. add Asparagus-and-emmenthaler tart Emmenthaler is a dry, aged cheese that accents the flavor of asparagus. Serve as the main course of a light lunch or supper. PREHEAT OVEN TO 350F. Snap coarse ends off asparagus stalks leaving spears about 3 1/2-inches long. (Save the trimmed-o