Guest guest Posted January 1, 2008 Report Share Posted January 1, 2008 Golden Raisin Asparagus Salad INGREDIENTS * 2 pounds fresh asparagus * 1 large leek * 1/2 cup roasted red peppers, cut in matchstick-size pieces (julienne) * 1 cup California golden raisins * 1 tablespoon olive oil * 3 tablespoons fresh lemon juice * Salt and pepper, to taste PROCEDURE Remove about 1/2-inch from bottom of asparagus spears. Blanch in boiling water for 2 to 3 minutes; cool in ice water. Cut into 1/2-inch pieces and place in mixing bowl. Remove tops and very bottom of leek; cut in half lengthwise. Remove yellow center and rinse thoroughly with water. Grill over hot charcoal for 2 to 3 minutes per side, being careful to avoid burning. Cut into matchstick-size pieces (julienne) and add to bowl. Stir in remaining ingredients and mix well. Set aside to chill. Serve cold. Penny Quote Link to comment Share on other sites More sharing options...
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