Asparagus Salad with Raspberry Vinegrette

Title:
Asparagus Salad with Raspberry Vinegrette

Yield:
4 Servings

Categories:
Side
Dishes,
Fat-Free




Ingredients:





     2 lb Fresh asparagus, washed well


          -and cut into 1" pieces


     1    Red pepper, seeded and cut


          -into 1/4" x 1" pieces


     1    Red onion, chopped


   1/2 c  Raspberry vinegar


   1/2 c  Water


     1 tb Sugar or honey


     1 ts Parsley






 Steam the asparagus pieces for 2 minutes.  Plunge into cold water to stop


 cooking.  Drain.


 


 Put asparagus, red pepper and onion into a plastic bowl (with cover). Blend


 vinegar, water, sugar (honey) and parsley in a separate bowl and then pour


 over vegetables.  Adjust seasonings if desired (may want to add more


 sweetness).  Stir, cover and refrigerate for at least 24 hours. Stir every


 so often.


 


 Serve cold as a side salad.


 


 Hint:  make sure you only use the tender part of the asparagus.  My mom


 taught me that you hold the tip and base of the asparagus in separate hands


 and then bend it until it breaks.  Only use the tip end and use the base


 end for soup or compost it.


 


 Lucinda Rasmussen 


 From Fatfree Digest April-May 1994, Formatting by Sue Smith (using MMCONV)


 


 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip