"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway
This recipe for Balsamic Dressing for Salads and Asparagus, by Aunt Pauline, is from Our Family Food,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
Dressing (dressing directions are on box) 1 packet Good Seasons Italian Dressing Mix 1/4 cup balsamic vinegar 3 Tbsp. water 1/2 cup canola oil
You can buy the cruet with the dressing mix or mix altogether in a container with tight fitting lid,.Shake well until blended.
Asparagus 1 bunch of asparagus cut 1-2 inches off ends. rinse. Take a shallow pot or frying pan put enough water to cover half of the asparagus alittle salt and cover with lid. Cook until a few minutes after water has boiled. Drain and remove from pot. If crisp texture is desired,take asparagus out . rinse under cold water, drain and put some ice cubes over to stop cooking process completely. Place cooled asparagus in shallow container drizzle balsamic dressing over, cover with plastic or lid. Keeps in the refrigerator for a few days
A favorite at the Passover Sedar and on Erev Rosh Hashanah
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