[recipe] Asparagus Salad Supreme

[Guest guest]

Here is a lovely idea for serving all of that wonderful

asparagus on sale in our markets now.

 

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 truth is rarely pure, and never simple.

-Oscar Wilde, writer (1854-1900)