Guest guest Posted March 8, 2009 Report Share Posted March 8, 2009 This is one of my favorite ways to serve asparagus in the springtime. Asparagus Salad Supreme 2 lbs fresh asparagus, trimmed 1/2 lb fresh mushrooms, sliced 4 green onions, thinly sliced 1/2 cup chopped walnuts 1/4 cup butter or margarine 1/2 cup mayonnaise (can use low or nonfat mayo) 1/2 cup sour cream 1/2 tsp salt 1/8 tsp ground nutmeg Additional walnuts, optional In a skillet, cook asparagus in a small amount of water until crisp-tender, about 6 to 8 minutes; drain. Cover and refrigerate for at least 1 hour. In the same skillet, saute mushrooms, onions and walnuts in the butter until the 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 additional walnuts if desired. Yield: 6 servings ~ PT ~ The wise man says, " I am looking for the truth " . The fool " I have found the truth. " ~ Russian proverb Quote Link to comment Share on other sites More sharing options...
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