7 Oct 2010
|Fresh asparagus||1 1⁄4 Bunch (125 gm), cooked (1 Large Bunch)|
|Carrots||3 , pared, sliced in julienne and blanched|
|Fresh mushrooms||1⁄2 Pound, cleaned and sliced|
|Mayonnaise||1⁄4 Cup (4 tbs) (Mousseline)|
|Lemon juice||1 Tablespoon|
Cut asparagus into 1-in (2.5-cm) pieces. Place in bowl with carrots and mushrooms. Season with salt and pepper.
Add Mousseline Mayonnaise and mix.
Add lemon juice, mix and correct seasoning.
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