Title: White And Green Asparagus Salad
Categories: Salads, Appetizers, Vegetables
Yield: 8 Servings

1 lb Fresh asparagus*
2 cn (16 oz. each) white
-asparagus, drained,chilled
Lettuce leaves
Tarragon Cream Dressing
1 Small cucumber, sliced
Pimiento strips

--------------------------TARRAGON CREAM DRESSING--------------------------
1/2 c Vegetable oil
3 tb Tarragon wine vinegar
1 tb Whipping cream
1 tb Minced onion
1/4 ts Dried tarragon leaves
Dash salt
Dash pepper

Salad: Cook fresh asparagus in boiling water until crisp-tender, 2 to 3
minutes. Drain; rinse with cold water and drain. Refrigerate until
chilled.

Arrange green and white asparagus on lettuce on salad plates or serving
platter. Make dressing; spoon over salads. Garnish with sliced cucumber
and pimiento. *2 packages (10 oz each) frozen asparagus can be used. Cook
according to package directions; drain and chill. Yield: 8 servings.

Dressing: Shake all ingredients in covered jar. Yield: 3/4 cup. Typed in
MMFormat by cjhartlin.msn@attcanada.net Source: Four Seasons Cookbook.

Posted to MM-Recipes Digest V4 #10 by cjhartlin@email.msn.com on Apr 2,
1999