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 |
The only way to keep your health is to eat what you don't want, drink what you don't like, and do what you'd rather not. |
| Mark Twain |
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 |
If you enjoy this Asparagus Salad & Lemon-Mustard Vinaigrette Recipe - you should enjoy the recipe collections you can find on the websites below:
Cutting stalks at noontime. Perspiration drips to the earth. Know you that your bowl of rice each grain from hardship comes? |
| Chang Chan-Pao |
“Americans are just beginning to regard food the way the French always have. Dinner is not what you do in the evening before something else. Dinner is the evening.” |
| Art Buchwald |
This is a recipe for Asparagus Salad & Lemon-Mustard Vinaigrette from the recipe cookbook of Recipes-to-go (Fruit)
Food Tip |
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. |
| The Anarchist Cookbook |
He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise. |
| Henry David Thoreau |
Vengeance is a dish that can be eaten colld. |
| James Payn In Market Overt (1895) |
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 |
Correct Behavior Food for thought is no substitute for the real thing. |
| Walt Kelly |
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