Asparagus Fan Salad
|French dressing||1 Cup (16 tbs)|
|Hard cooked egg||1 , chopped|
|Minced onion||2 Tablespoon|
|Chopped parsley||2 Teaspoon|
|Cooked asparagus||2 , chilled, drained|
Combine French dressing, egg, onion, and parsley for dressing.
Line individual salad plates with leaf lettuce.
On each one, arrange 4 to 6 asparagus spears in a fan shape, as shown .
Tuck rows of radish slices between tips of asparagus spears.
Garnish each salad with a juicy wedge of lemon and a radish rose, if desired.
Pass a bowl of the dressing.