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Cooked by: Chef / Last Modified: 3/24/2004 / Course: entree / Number of Servings: 6 |
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Directions: 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.
| Ingredients:
2 1/2 Pound(s) Asparagus
2 Cup(s) Hulled strawberries
1/4 Cup(s) Strawberry vinegar
1 Tablespoon(s) Walnut oil
1/2 Cup(s) Peanut oil
1 1/2 Teaspoon(s) Garlic clove,peel,mince |
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