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A Recipe for
Asparagus & Mozarella Salad
“Every country possesses, it seems, the sort of cuisine it deserves, which is to say the sort of cuisine it is appreciative enough to want. I used to think that the notoriously bad cooking of the English was an example to the contrary, and that the English cook the way they do because, through sheer technical deficiency, they had not been able to master the art of cooking. I have discovered to my stupefaction that the English cook that way because that is the way they like it." |
| Waverly Root (1903-1982) |
Non-cooks think it's silly to invest two hours' work in two minutes' enjoyment; but if cooking is evanescent, so is the ballet. |
| Julia Child |
“Every country possesses, it seems, the sort of cuisine it deserves, which is to say the sort of cuisine it is appreciative enough to want. I used to think that the notoriously bad cooking of the English was an example to the contrary, and that the English cook the way they do because, through sheer technical deficiency, they had not been able to master the art of cooking. I have discovered to my stupefaction that the English cook that way because that is the way they like it." |
| Waverly Root (1903-1982) |
This Recipe for Asparagus & Mozarella Salad is one of thousands in the Recipes-to-go Cheese Cookbook.
The trouble with eating Italian food is that five or six days later you're hungry again. |
| George Miller |
If you enjoy this Asparagus & Mozarella Salad Recipe - you should enjoy the recipe collections you can find on the websites below:
There are four basic food groups, milk chocolate, dark chocolate, white chocolate, and chocolate truffles. |
| Unknown |
One of the very nicest things about life is the way we must regularly stop whatever it is we are doing and devote our attention to eating. |
| Luciano Pavarotti and William Wright, Pavarotti, My Own Story |
This is a recipe for Asparagus & Mozarella Salad from the recipe cookbook of Recipes-to-go (Cheese)
I do not like broccoli. And I haven't liked it since I was a little kid and my mother made me eat it. And I'm President of the United States and I'm not going to eat any more broccoli. |
| George Bush , U.S. president, 1990 |
The greatest delight the fields and woods minister is the suggestion of an occult relation between man and the vegetable. I am not alone and unacknowledged. They nod to me and I to them. |
| Ralph Waldo Emerson |
My wife dresses to kill. She cooks the same way. |
| Henry Youngman |
What garlic is to food, insanity is to art. |
| Anonymous |
In Mexico we have a word for sushi: bait. |
| José Simons |
Food Tip |
1 lb medium size asparagus, --
: stalks peeled
1/4 c olive oil
2 TB Champagne or white wine
: vinegar
: Dijon mustard and minced
: garlic to taste
: Salt and freshly ground
: black pepper
1/2 lb fresh mozzarella, cut into
: sticks,
: about 1/4 inch wide and 1
: inch long.
2 vine-ripened tomatoes, --
: very thinly sliced
4 oz wafer thin slices (rounds)
: salami
1/4 c slivered roasted red bell
: pepper -- (from the jar)
Simmer the asparagus until just cooked through. Rinse them under cold
water to stop the cooking process. Drain, pat dry and cut the spears,
on the diagonal, into 1inch long pieces; set aside.
Make a dressing of olive oil, vinegar, mustard and garlic and season
to taste with salt and pepper. Combine the asparagus and mozzarella
and lightly dress with half of the dressing.
Alternate rounds of tomato and salami on the outside of each dinner
plate; center asparagus and mozzarella mixture in the middle; drizzle
remaining dressing over the tomatoes and salami. Garnish asparagus
and mozzarella with roasted peppers.
Yield: 2 servings
Recipe By :COOKING MONDAY TO FRIDAY SHOW #MF6664
Date: Wed, 16 Oct 1996 14:43:49
~0400
Serves: 4
Asparagus & Mozarella Salad Recipe brought to you by Recipes To-Go