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Cooked by: Chef / Last Modified: 3/24/2004 / Difficulty: Easy / Preparation Time: 10-30 Minutes / Number of Servings: 4 |
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Directions: Whisk together minced onions, Worcestershire sauce, Dijon mustard, salt, pepper and vinegar in a small bowl. Add olive oil in a steady stream, whisking to blend and emulsify. Set aside.
Trim woody ends off asparagus stalks. Peel asparagus stalks if needed. Cut into 2-inch lengths. Blanch briefly in boiling water. Drain and rinse with cold water to stop cooking. Spread on paper towel to dry thoroughly.
Combine salad dressing, asparagus, tomato and avocado toss thoroughly to coat vegetables. When ready to serve, arrange Bibb lettuce leaves on salad plates. Top with tomato mixture.
| Ingredients:
4 green onions,minced
1 Tablespoon(s) worcestershire sauce
417/10000 Cup(s) dijon mustard
1 salt to taste
1 freshly ground pepper,to taste
3 Tablespoon(s) white wine vinegar
8 Tablespoon(s) olive oil
1/2 Pound(s) fresh asparagus
1 small ripe tomato,thinly sliced
1/2 ripe avocado,peeled, thinly sliced
6 fresh mushrooms,thinly sliced
1 bibb lettuce leaves |
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