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Asparagus and Tomato Salad

1/4 cup water
1/4 teaspoon onion powder
1 pound fresh asparagus, trimmed
8 to 16 lettuce leaves
2 to 3 large tomatoes, sliced
1 ripe avocado, sliced, optional
DRESSING:
1/2 cup mayonnaise
1/2 cup sour cream
2 teaspoons prepared mustard
1 teaspoon ketchup
Salt and pepper to taste

Combine the water and onion powder; bring to a boil. Add the asparagus

Printed from tasteofhome.com Oct 7, 2008

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Asparagus and Tomato Salad cont.

and cook 3-5 minutes or until asparagus is crisp-tender and bright
green. Drain; cool to room temperature. Place 1-2 lettuce leaves per
serving on a large platter or individual salad plates. Halve the
tomato slices and arrange over lettuce. Top tomatoes with spears of
asparagus and slices of avocado, if desired. Combine all dressing
ingredients; top each salad serving with a generous dollop.

Yield: 8 servings.