Title: Fresh Asparagus Salad
Categories: Asparagus, Bobbie - no
Yield: 4 Servings

1 lb Fresh asparagus
2 tb Balsamic vinegar
1/2 ts Dijon mustard
1/2 ts Shallots; minced
6 tb Olive oil
1 tb Italian parsley; chopped
Salt and black pepper; to
-taste
1 Red bell pepper;
-roasted/peeled, finely
-diced
2 tb Capers; drained
4 tb Pine nuts; lightly toasted
2 oz Parmesan cheese; grated

Cut the fibrous root end off the asparagus and peel the lower portion of
the stem. Bring a large pot of salted water to a rolling bowl. Add the
asparagus and cook for about 2 minutes, or until just tender. Drain in a
colander and rinse with cold water until the asparagus is cooled. To make
the vinaigrette, mix together the balsamic vinegar, Dijon mustard and
shallots. While whisking slowly, add the olive oil and season with the
parsley, salt and pepper. Place the asparagus on a plate and sprinkle with
the roasted red peppers, capers, pine nuts and Parmesan cheese. Drizzle the
vinaigrette over the asparagus and serve. makes 4-6 servings. MC formatting
by bobbi744@sojourn.com

Recipe by: Lansing State Journal, Associated Press Recipe

Posted to MC-Recipe Digest by Roberta Banghart on
Apr 03, 1998