[recipe*] ~ Asparagus Spear Salad

[Guest guest]

This makes a lovely salad/side dish and is a great

way to enjoy tender asparagus this spring.

 

Asparagus Spear Salad

 

1/2 pound fresh asparagus

1 (6-ounce) jar marinated artichoke hearts ~ reserve marinade

1/2 cup sliced mushrooms

1/4 cup sliced green onions

1 Tbs. vinegar

1 tsp. sugar

1 tsp. toasted sesame seeds

1/4 tsp. garlic salt

Hot sauce to taste

Lettuce leaves for garnish

 

Steam asparagus until tender-crisp, cool quickly with

cold water. Drain artichoke hearts, reserving marinade.

Slice any large artichoke hearts in half. Arrange cooled

asparagus in a dish. Top with artichoke hearts, mushrooms,

and onions. Combine reserved marinade with vinegar,

sugar, sesame seeds, garlic salt and hot sauce.

Pour over vegetables and chill several hours.

At serving time, arrange on chilled plates over lettuce leaves.

Serves 4 to 6.

 

~ PT ~

 

We grow small trying to be great.

~ E. Stanley Jones