[recipe] Asparagus Salad Supreme

[Guest guest]

Here's one for you while asparagus is wonderfully fresh.

 

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 ~

 

I would feel more optimistic about a bright future

for man if he spent less time proving that he can

outwit Nature and more time tasting her sweetness

and respecting her seniority.Ê

~Elwyn Brooks White, Essays of E.B. White, 1977