Asparagus Appetizer Salad Recipe
Ingredients
| Asparagus | 1 Bunch (100gm) | |
| Lettuce - 1 head | ||
| Pimento | 1 , canned | |
| Hard-boiled eggs - 2, sliced | ||
| Sour cream | 2/3 Cup (16 tbs) (For Sour Cream Dressing:) | |
| Lemon juice - to taste | ||
| Salt | 1 To taste (For Sour Cream Dressing:) | |
| Ground black pepper | 1 To taste (For Sour Cream Dressing:) | |
| Parsley | 1 Tablespoon, finely chopped (For Sour Cream Dressing:) | |
| Chives | 1 Tablespoon, finely chopped (For Sour Cream Dressing:) | |
| Tarragon | 1 Tablespoon, finely chopped (For Sour Cream Dressing:) | |
| Tabasco - a dash (or paprika) | ||
Directions
GETTING READY
1. If using fresh asparagus, wash stalks thoroughly in cold tap water , scrubbing lightly to with a vegetable brush if gritty.
2. Clean and trim the stalks, removing the woody base
3. Snap the stalks at the point where the tender part begins.
4. Plunge stalks in cold water as you clean and trim them.
5. Make into a bunch and tie with kitchen string.
6. Wash lettuce leaves and plunge in ice-cold water.
MAKING
7. In a deep, narrow pot, place the asparagus stalks upright.
8. Add boiling water to caver them halfway.
9. Cover the pot and steam the asparagus on a low flame for about 15 minutes.
10. Drain well in a colander and let cool.
11. Make the dressing by whisking together the ingredients in a small bowl until smooth.
12. Drain and dry the lettuce leaves.
SERVING
13. On two salad plate, lay lettuce leaves.
14. Divide the cooked asparagus into 2 bunches and arrange them on the lettuce leaves. Garnish with strips of pimento and sliced hard-boiled eggs.
15. Sprinkle with a pinch of paprika if desired.
16. Serve the dressing separately.
1. If using fresh asparagus, wash stalks thoroughly in cold tap water , scrubbing lightly to with a vegetable brush if gritty.
2. Clean and trim the stalks, removing the woody base
3. Snap the stalks at the point where the tender part begins.
4. Plunge stalks in cold water as you clean and trim them.
5. Make into a bunch and tie with kitchen string.
6. Wash lettuce leaves and plunge in ice-cold water.
MAKING
7. In a deep, narrow pot, place the asparagus stalks upright.
8. Add boiling water to caver them halfway.
9. Cover the pot and steam the asparagus on a low flame for about 15 minutes.
10. Drain well in a colander and let cool.
11. Make the dressing by whisking together the ingredients in a small bowl until smooth.
12. Drain and dry the lettuce leaves.
SERVING
13. On two salad plate, lay lettuce leaves.
14. Divide the cooked asparagus into 2 bunches and arrange them on the lettuce leaves. Garnish with strips of pimento and sliced hard-boiled eggs.
15. Sprinkle with a pinch of paprika if desired.
16. Serve the dressing separately.
Chef
