Asparagus Salad Supreme Recipe

Asparagus Salad Supreme Recipe
Asparagus Salad Supreme Recipe photo by Taste of Home
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Asparagus Salad Supreme Recipe

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"This salad is a unique way to present this pretty spring vegetable," notes Paula Bass of Washington, North Carolina. Mushrooms and walnuts add interest to the creamy dressing that's poured over the cool cooked spears.
MAKES:
6 servings
TOTAL TIME:
Prep: 20 min. + chilling
MAKES:
6 servings
TOTAL TIME:
Prep: 20 min. + chilling

Ingredients

  • 2 pounds fresh asparagus, trimmed
  • 1/2 pound fresh mushrooms, sliced
  • 4 green onions, thinly sliced
  • 1/2 cup chopped walnuts
  • 1/4 cup butter, cubed
  • 1/2 cup mayonnaise
  • 1/2 cup sour cream
  • 1/2 teaspoon salt
  • 1/8 teaspoon ground nutmeg
  • Additional walnuts, optional

Directions

In a skillet, cook asparagus in a small amount of water until crisp-tender, about 6-8 minutes; drain. Cover and refrigerate for at least 1 hour. In the same skillet, saute mushrooms, onions and walnuts in butter until mushrooms are tender. In a bowl, combine the mayonnaise, sour cream, salt and nutmeg. Stir in mushroom mixture. Cover and refrigerate for at least 1 hour. Just before serving, place asparagus on a serving platter; top with dressing and walnuts if desire. Yield: 6 servings.
Originally published as Asparagus Salad Supreme in Quick Cooking March/April 2000, p37

Nutritional Facts

1 each: 334 calories, 32g fat (10g saturated fat), 40mg cholesterol, 395mg sodium, 7g carbohydrate (3g sugars, 2g fiber), 6g protein.

  • 2 pounds fresh asparagus, trimmed
  • 1/2 pound fresh mushrooms, sliced
  • 4 green onions, thinly sliced
  • 1/2 cup chopped walnuts
  • 1/4 cup butter, cubed
  • 1/2 cup mayonnaise
  • 1/2 cup sour cream
  • 1/2 teaspoon salt
  • 1/8 teaspoon ground nutmeg
  • Additional walnuts, optional
  1. In a skillet, cook asparagus in a small amount of water until crisp-tender, about 6-8 minutes; drain. Cover and refrigerate for at least 1 hour. In the same skillet, saute mushrooms, onions and walnuts in butter until mushrooms are tender. In a bowl, combine the mayonnaise, sour cream, salt and nutmeg. Stir in mushroom mixture. Cover and refrigerate for at least 1 hour. Just before serving, place asparagus on a serving platter; top with dressing and walnuts if desire. Yield: 6 servings.
Originally published as Asparagus Salad Supreme in Quick Cooking March/April 2000, p37

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