vegetable - asparagus, red onion, salad
t=teaspoon T=tablespoon
These recipes are for your personal use only and may not be added in any form to archives or other works.
Asparagus Salad with Red Onion
Allow 3 large spears per person
green or white cooked and cooled asparagus spears
Vinaigrette:
1 t. finely chopped red onion per person
a few red onion rings per salad
a few leaves of lettuce for a bed
Mix your favourite vinaigrette (see Asparagus and Parsley Vinaigrette), add the chopped onion and allow to set at least 30 minutes at room temperature. Arrange the spears on a bed of lettuce, spoon over the vinaigrette and arrange a few rings of red onion on the top. Grate fresh black pepper over the salad.
Note: Asparagus should be steamed and never, ever boiled. For two persons, it is easy to lay the spears flat in a pan with just enough water with a little lemon juice to cover the bottom. Give the pan a shake now and again to 'roll' the spears for even steaming. 'Wet steam' them like this for several minutes. By the time the spears are done, the liquid may have just evaporated. They are done when a knife inserted in the stem meets no resistance (asparagus must NEVER be served 'al dente'. Drop gently into a bowl of ice water for a few minutes before draining and patting dry.
All recipes are excerpts from "Welcome to My Kitchen" - The Epicurean Table and are copyright of the author. Recipes are not to be added to any form of archive or other works of any kind. Contact the author for further information.
The Epicurean Table © 1999-2010 Patricia Conant