This flavorful salad will brighten up any summertime meal.
2 bunches Asparagus, blanched 1-2 minutes
½ tsp Garlic Powder
½ tsp Tarragon
Salt & Pepper
½ c. Italian Vinnaigrette (see Italian Vinnaigrette on this site)
¼ c. Tarragon Vinegar
Mixed Lettuces
1 c. Mayonnaise
Marinate from Asparagus
Parsley sprigs for garnish
Place blanched asparagus in a glass dish.
In a bowl or measuring cup, combine garlic powder, tarragon, salt & pepper, vinnaigrette & tarragon vinegar.
Pour over asparagus..
Cover & chill 1 hour.
Place lettuces on an oblong serving platter.
Arrange asparagus tip sides out on both ends of the platter.
Whisk together mayonnaise & some of the marinate (enough to make a sauce).
Spoon sauce in the center of the platter between the 2 bunches of asparagus.
Garnish with parsley sprigs.
Serve immediately.
Ever since my 8th grade home economics class, where I made boxed tacos for the first time, I knew cooking was in my blood. I've had the honor of having my recipes published in New Hampshire Magazine, Taste of Home, the Nashua Telegraph and several cookbooks.
Leave a comment: