RECIPES OF THE WEEK
ASPARAGUS IN VINAIGRETTE
2 pounds fresh asparagus, trimmed and cut into 2-inch pieces
2 green onions, chopped
2 Tbsp. diced green pepper
2 Tbsp. sweet pickle relish
1 garlic clove, minced
1/3 cup olive or vegetable oil
2 Tbsp. lemon juice
1 Tbsp. diced onion
1 Tbsp. minced fresh parsley
¾ tsp. salt
¼ tsp. pepper
Place asparagus in a steamer basket. Place in a saucepan over 1 in. of water; bring to a boil. Cover and steam for 6-8 minutes or until crisp-tender. Rinse with cold water; drain well. Place in a bowl; add the green onions, green pepper, pickle relish and garlic.
In a small bowl, whisk the oil, lemon juice, onion, parsley, salt and pepper. Pour over asparagus mixture and toss to coat. Cover and refrigerate until chilled. Serve with a slotted spoon.
Yield: 8 servings
This recipe plus many others are in our cookbook that is for sale in the market.
These cookbooks are also available in the market |
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Apple Sampler |
Zucchini Sampler |
