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Cold Dressed Asparagus Recipe

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Cold Dressed Asparagus image
Rumored eldest grandchild, Yvonne

 

This recipe for Cold Dressed Asparagus, by , is from The Taylor Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Peggy/Jeff Yarema
Added: Monday, September 22, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 ripe medium tomato, quartered
1 green onion, cut into 1 in pieces
2 garlic cloves
3 tbsp red wine vinegar
1 tbsp liquid honey
1 tbsp chopped fresh parsley
1 tbsp olive oil
2 tsp. anchovy paste
1 tsp. paprika
1/2 tsp. salt
1 lb fresh asparagus, trimmed of tough ends
1 1/2 cup very thinly sliced red onions
2 tbsp chopped pitted ripe olives (optional)

Directions:
Directions:
Process first 10 ingredients in blender for about 1 minute until smooth. Chill for 1 hour to blend flavors. Makes 1 1/4 cups dressing. Steam asparagus for 4 to 5 minutes until tender-crisp. Drain. Rinse in cold water until completely cool. Drain well. Arrange asparagus on small platter with onions. Scatter with olives. Drizzle dressing over top. Serve chilled or at room temperature.

Number Of Servings:
Number Of Servings:
8
Personal Notes:
Personal Notes:
To trim the coarse ends from asparagus spears, hold spear head in one hand and hold the stalk end in the other. Bend until stalk ends snaps off. The spear will break where the tender part starts and the dry portion begins.

 

 

 

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