Guest guest Posted March 21, 2006 Report Share Posted March 21, 2006 Happy Spring to everyone here! i haven't been around much. Just now taking a few moments to read through my saved digests of the group's messages. Man oh man this place has been bizzz-EE. *lol* i just read digest #s 597, 598, & 599 so see how far behind i am? Anyway, i figured i'd read three digests then share a recipe, read three more, share another recipe, etc. This one is a delicious way to celebrate the gifts of the season. It has two of my favorite Spring veggies in it [asparagus and artichokes] and is so easy to make. Enjoy! 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 ~ The air is like a butterfly With frail blue wings. The happy earth looks at the sky And sings. -ÊÊ Joyce Kilmer, Spring Quote Link to comment Share on other sites More sharing options...
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