Asparagus Salad & Lemon-Mustard Vinaigrette Recipe

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Asparagus Salad & Lemon-Mustard Vinaigrette Ingredients

2 lb asparagus
1 each red bell pepper, roasted, - peeled, & cut into strips

VINAIGRETTE

1/4 cup olive oil
2 tbsp lemon juice
1 tsp balsamic vinegar
1 tbsp dijon
1 salt & pepper

A Recipe for
Asparagus Salad & Lemon-Mustard Vinaigrette

What is patriotism but the love of the food one ate as a child?
Lin Yutang

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The woman just ahead of you at the supermarket checkout has all the delectable groceries you didn't even know they carried.
Mignon McLaughlin, The Second Neurotic's Notebook, 1966

This Recipe for Asparagus Salad & Lemon-Mustard Vinaigrette is one of thousands in the Recipes-to-go Fruit Cookbook.

Food Tip
Raw food can be contaminated by microorganisms that can make you ill (particularly the young and the elderly) Most of these hazards can be controlled by safer food handling procedures, but the occurrence of foodborne illness tells us that risk reduction, at every step from farm to table, is very important

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Cutting stalks at noontime. Perspiration drips to the earth. Know you that your bowl of rice each grain from hardship comes?
Chang Chan-Pao

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Art Buchwald

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Food Tip
Test cornstarch for freshness by mixing one teaspoon of vinegar with one teaspoon of cornstarch. The mixture will bubble if the cornstarch is fresh.

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Dessert is probably the most important stage of the meal, since it will be the last thing your guests remember before they pass out all over the table.
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Henry David Thoreau

Vengeance is a dish that can be eaten colld.
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Chili represents your three stages of matter: solid, liquid, and eventually gas.
Roseanne, "Don't Make Me Over," May 1992, spoken by character Dan Conner

Asparagus Salad & Lemon-Mustard Vinaigrette

Correct Behavior Food for thought is no substitute for the real thing.
Walt Kelly

Asparagus Salad & Lemon-Mustard Vinaigrette Directions

Wash & bend asparagus discarding the tough ends that break off. Cut
diagonally into three-inch pieces. Fill a large pot with water &
bring to a rolling boil. Cook asparagus for 2 minutes. Drain & rinse
in cold water. Place with pepper strips in a large serving bowl & set
aside.

VINAIGRETTE: Whisk oil, lemon juice & vinegar in a bowl. Stir in
mustard, salt & pepper. Pour over the asparagus & pepper & toss to
coat. Serve at room temperature.

"Vegetarian Gourmet" Spring, 1995

Serves: 8

Asparagus Salad & Lemon-Mustard Vinaigrette Recipe brought to you by Recipes To-Go

Asparagus Salad & Lemon-Mustard Vinaigrette Recipe from the Recipes-To-go.com Fruit Recipe Cookbook

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