Artichoke Asparagus Salad
|Sesame seeds||1 Teaspoon|
|Asparagus spears||1⁄2 Pound|
|Marinated artichoke hearts||6 Ounce (1 Jar)|
|Mushrooms||1⁄2 Cup (8 tbs), sliced|
|Green onions||1⁄4 Cup (4 tbs), sliced|
|Head of lettuce||1 , shredded|
Place sesame seeds on a baking sheet and bake at 300° until golden. Watch carefully to avoid burning.
Steam asparagus for 10 minutes, or until crisp-tender. Place cooked spears in a 10" x 6" x 2" baking dish.
Drain artichoke hearts and reserve marinade. Slice any large artichokes in half.
Add artichokes, mushrooms, and green onions to asparagus.
Combine reserved marinade, vinegar, sugar, sesame seeds, salt, and several dashes of Tabasco. Pour marinade over vegetables. Cover and refrigerate for several hours.
Arrange shredded lettuce on serving platter. Remove vegetables from marinade with slotted spoon and place on top of shredded lettuce. Garnish with edible flowers.