Asparagus With Strawberry Vinaigrette

DRESSING——- 1 tb Walnut oil 1/2 c Peanut oil 1 1/2 ts Honey Trim asparagus and cut each stalk in thirds. Steam until tender but still crisp. (Thin young stalks took 5 minutes.) Plunge in ice water; drain. Wash strawberries, then hull. Cut strawberries in half; combine with asparagus. Combine dressing ingredients; toss asparagus and strawberries gently with dressing. Chill well before serving. The authors write: ‘What could be simpler - or more delicious - than spring’s first asparagus combined with spring’s first strawberries?’ My notes: Good, and simple. Tried 02/22/92. From _The New Carry-Out Cuisine_ by Phyllis Meras with Linda Glick Conway. Boston: Houghton Mifflin Company, 1986. Pg.

From Movable Feast restaurant/5504 Connecticut Ave., N.W./Washington, D.C.

015. (202)966-1657. Typed for you by Cathy Harned. —– Archive January 2010 December 2009 July 2009 June 2009 April 2009 March 2009 December 2008 November 2008 October 2008 September 2008 August 2008 July 2008 June 2008