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ASPARAGUS WITH VINAIGRETTE SAUCE
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| Pre-notes: |
| This recipe, by Kay Owsiany, came from Kate's kitchen. |
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| Ingredients: |
4 lbs asparagus, fresh or frozen
1 cup peanut oil
1/3 cup tarragon vinegar
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon sugar
2 teaspoons, minced onion
2 tablespoons minced parsley
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| Procedures: |
Cook the asparagus until just tender and chill.
Combine the next five ingredients in a small bowl and beat until well blended.
Stir in onion and parsley.
Cover and let stand at room temperature to blend flavors.
Place asparagus on a bed of lettuce and pour the sauce over.
Garnish with radish roses.
For individual servings, place asparagus on lettuce and pass the sauce.
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| Notes: |
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2010-04-04: Kate served this as a part of her Eastern Dinner
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