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Asparagus Salad Supreme

Farm.Fares's picture
Ingredients
  Canned asparagus tips 21 Ounce (2 Cans Of 10 1/2 Ounce Each)
  Unflavored gelatin 2 Tablespoon (2 Envelopes)
  Condensed cream of asparagus soup 10 1⁄2 Ounce (1 Can)
  Dry white wine 1⁄2 Cup (8 tbs)
  Lemon juice 1 Tablespoon
  Sour cream 1 Cup (16 tbs)
  Diced radishes 1 Cup (16 tbs)
  Green onion tops 3 Tablespoon, chopped
Directions

MAKING
1. Drain liquid from asparagus measuring 1/2 cup.
2. Sprinkle gelatin over it to soften.
3. Discard remaining liquid and keep asparagus aside.
4. In a large bowl combine soup, wine, and gelatin mixture.
5. Cook and stir until boiling. The mixture should be smoothly blended and the gelatin dissolved.
6. Take off from heat and sprinkle lemon juice over it.
7. Chill until thick.
8. Fold in sour cream, radishes, and green onions.
9. Arrange about half of the asparagus tips in a 1 1/2-quart mold.
10. Chop remaining asparagus and mix with gelatin.
11. Spoon the mixture into mold.
12. Chill to set.

SERVING
13. Unmold and serve.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
South American
Course: 
Side Dish
Method: 
Stir Fried
Dish: 
Salad
Ingredient: 
Asparagus
Interest: 
Gourmet, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
20 Minutes
Ready In: 
30 Minutes
Servings: 
5

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