"Now that our six children are grown, they've started sharing recipes with me - and I love it," beams Louisville, Kentucky reader Anna Kreymborg. "This tasty way to prepare fresh asparagus - by roasting the spears, then serving them with a Dijon dressing at room temperature - came from our daughter."
Asparagus is our favorite vegetable, so when it's in season, I try every possible way to prepare it. This attractive salad appears on our table often. Pickle juice gives the dressing a distinctive flavor.
-Peggy Davies, Canon City, Colorado
Just in time for the springtime asparagus crop comes this refreshing side dish. "The sesame seeds give it a taste we all enjoy," confides Mrs. A. Squair of Salmon Arm British Columbia. "I often serve breadsticks with it for even more crunch."—Mrs. A. Squair, Salmon Arm, British Columbia
Instead of reaching for the old reliable head of iceberg lettuce to make a plain salad, whip up this refreshing variation instead. With just six ingredients, it's a cinch to prepare and makes an attractive presentation. The fresh flavor of the asparagus and tomato complement each other well.—Ruby Williams, Bogalusa, Louisiana
I live near Lake Ontario, where we are surrounded by many farms that raise asparagus. In the spring, roadside stands are filled with bundles of fresh asparagus spears, kept crisp in pans of cool water. This salad has always been a favorite to serve at luncheons with friends.
From her Nepean, Ontario home, subscriber Lorrie Donald pens, "Our entire family loves asparagus! This recipe is among our very favorites. The salad has such a fresh taste, while the Dijon mustard adds a bit of tartness to the dressing."