"Those who forget the pasta are condemned to reheat it."--Unknown

Fresh Asparagus Salad Recipe

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

Contributor:  
Contributor:  
Stacey Empson
Added: Wednesday, December 3, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2 lb. fresh asparagus
cup olive oil
2 T. balsamic vinegar
1 T. lemon juice
2 tsp. chopped fresh chives
1 tsp. dijon mustard
tsp. salt
tsp. pepper
1 shallot, chopped (optional)
1 hard cooked egg, chopped (optional)
Pancetta (optional)

Directions:
Directions:
Snap off tough ends of the asparagus and slice or break asparagus into 2 inch pieces. Cook in boiling salted water covered 2-3 minutes until crisp but tender, drain. Plunge asparagus into ice water to stop cooking process. Drain and set aside. Whisk together oil and next 6 ingredients (plus optional shallot and pancetta). Drizzle asparagus with the vinaigrette mixture and sprinkle with the optional chopped egg.

Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
15 minutes
Personal Notes:
Personal Notes:
This dish is great without the optional items and can also be served as a side dish instead of a salad.

 

 

 

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