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Asparagus Appetizer Salad

chef.jackson's picture
Ingredients
  Fresh asparagus/2 packages frozen asparagus 1 Bunch (100 gm)
  Lettuce head 1
  Canned pimento 1 , cut in strips
  Hard boiled eggs 2 , sliced
  Sour cream 1 Cup (16 tbs)
  Lemon juice To Taste
  Salt To Taste
  Freshly ground black pepper To Taste
  Fresh parsley 1 Tablespoon, finely chopped
  Fresh chives 1 Tablespoon, finely chopped
  Fresh tarragon 1 Tablespoon, finely chopped
  Tabasco/Paprika 1 Dash
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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Appetizer
Method: 
Steamed
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Asparagus
Interest: 
Healthy
Preparation Time: 
10 Minutes
Cook Time: 
15 Minutes
Ready In: 
25 Minutes
Servings: 
2

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