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Marinated Asparagus Salad Recipe

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This recipe for Marinated Asparagus Salad, by , is from The Robert S. Fouts Family and Friends Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Elsie Browning
Added: Wednesday, April 22, 2009


24 fresh asparagus spears, trimmed
1/2 cup olive oil
1/2 cup light vegetable oil
1/4 cup coarsely chopped fresh parsley
1/4 cup fresh lime juice (1-2 large limes)
1 T sugar
2 T spicy brown mustard
1/3 cup chopped yellow bell pepper
1/2 small mild onion, sliced in rings
Red leaf lettuce

The night before, or 3 to 4 hours before serving: In a steamer or large skillet steam asparagus just until tender; drain. Refresh under cold water to stop cooking and retain color. Place in shallow serving dish. In a medium bowl, combine the oils, parsley, lime juice, sugar, and mustard; set aside. Layer the copped bell pepper and onion slices on top of the asparagus; pour marinade over the vegetables. Cover with plastic wrap; regurgitate 3 to 4 hours or overnight.
When ready to serve: Line salad plates with lettuce, red edges to outside of plates. Place the marinated vegetable diagonally in the center of each plate. Serves 4.




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