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Asparagus Salad
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1/2 pound fresh asparagus, cut into 1-inch pieces
1/4 cup water
2 tablespoons chopped sweet pickle
2 tablespoons olive oil
1 tablespoon lemon juice
1 tablespoon pickle juice
1 teaspoon minced chives
Salt and pepper to taste
Lettuce leaves
1 medium tomato, sliced
1 hard-cooked egg, sliced
Place the asparagus and water in a microwave-safe dish. Cover and microwave on
high for 2-3 minutes or until crisp-tender. Drain and rinse in cold water. Place
in a bowl. Combine the pickle, oil, lemon juice, pickle juice, chives, salt and
pepper; pour over asparagus and toss to coat. Cover and refrigerate for 1 hour.
Use a slotted spoon to serve the asparagus on lettuce-lined plates. Top with
tomato and egg slices; drizzle with some of the dressing.
Yield: 2 servings.
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Printed from tasteofhome.com Oct 12, 2008Copyright Reiman Media Group, Inc © 2008 |