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Asparagus With Strawberry Vinaigrette

Ingredients
 

2 1/2 lb asparagus
2 cup hulled strawberries
1/4 cup strawberry vinegar

DRESSING

1 tbsp walnut oil
1/2 cup peanut oil
1 1/2 tsp honey



 
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Preparation
 
Trim asparagus and cut each stalk in thirds. Steam until tender but
still crisp. (Thin young stalks took 5 minutes.) Plunge in ice
water; drain.

Wash strawberries, then hull. Cut strawberries in half; combine with
asparagus.

Combine dressing ingredients; toss asparagus and strawberries gently
with dressing. Chill well before serving.

The authors write: "What could be simpler - or more delicious - than
spring s first asparagus combined with spring s first strawberries?"

My notes: Good, and simple.

Tried 02/22/92. From _The New Carry-Out Cuisine_ by Phyllis Meras
with Linda Glick Conway. Boston: Houghton Mifflin Company, 1986. Pg.
252. From Movable Feast restaurant/5504 Connecticut Ave.,
N.W./Washington, D.C. 20015. (202)966-1657. Typed for you by Cathy
Harned.

 

 
Servings:
6


 

 

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