Asparagus And Cottage Cheese Salad Recipe
The taste of this particular Asparagus And Cottage Cheese Salad recipe has occupied my senses so much that I hardly ever go for any other recipe of Asparagus And Cottage Cheese Salad. Asparagus And Cottage Cheese Salad goes perfectly as Side Dish. In case you try out this Asparagus And Cottage Cheese Salad, make it a point to get back with your feedback and comments .
Ingredients
1 1/2 pounds thin asparagus spears
1/2 teaspoon salt
Freshly ground black pepper
2 tablespoons lemon juice
6 tablespoons olive oil
1 pound cottage cheese
1 cup sour cream
3 tablespoons chopped chives
Pimiento strips
Directions
Wash the asparagus in plenty of cold water to remove any sand.
Cut the spears into uniform lengths.
Peel the lower third of, each spear with a potato peeler.
Arrange in a 10 inch glass or ceramic flat baking dish with the tips in the center of the dish.
Sprinkle with salt and add cold water to cover.
Cook, covered, on the highest setting until the water reaches the boiling point.
Rotate the dish one-quarter of a turn and cook for 3 more minutes.
Taste a spear to be sure it is tender but slightly crisp.
Drain and rinse immediately but briefly under cold running water.
Return the asparagus to the baking dish.
Combine the salt, pepper, lemon juice, and oil, and pour over the warm asparagus.
Let stand for 5 minutes and drain off the dressing. Arrange the asparagus on a flat serving plate with the tips pointing to the edge of the plate.
Combine the cottage cheese and sour cream and place in the center of the dish.
Sprinkle with chopped chives and garnish with pimiento strips
Cut the spears into uniform lengths.
Peel the lower third of, each spear with a potato peeler.
Arrange in a 10 inch glass or ceramic flat baking dish with the tips in the center of the dish.
Sprinkle with salt and add cold water to cover.
Cook, covered, on the highest setting until the water reaches the boiling point.
Rotate the dish one-quarter of a turn and cook for 3 more minutes.
Taste a spear to be sure it is tender but slightly crisp.
Drain and rinse immediately but briefly under cold running water.
Return the asparagus to the baking dish.
Combine the salt, pepper, lemon juice, and oil, and pour over the warm asparagus.
Let stand for 5 minutes and drain off the dressing. Arrange the asparagus on a flat serving plate with the tips pointing to the edge of the plate.
Combine the cottage cheese and sour cream and place in the center of the dish.
Sprinkle with chopped chives and garnish with pimiento strips
