Asparagus Salad Supreme
Asparagus Salad Supreme
2 lbs fresh asparagus, trimmed
1/2 lb fresh mushrooms, sliced
4 green onions, thinly sliced
1/2 cup chopped walnuts
1/4 cup butter or margarine
1/2 cup mayonnaise
1/2 cup sour cream
1/2 tsp salt
1/8 tsp ground nutmeg
Additional walnuts, optional
In a skillet, cook asparagus in a small amount of water until crisp-tender, about 6-8 minutes; drain. Cover and refrigerate for at least 1 hour. In the same skillet, saute mushrooms, onions and walnuts in butter until mushrooms are tender. In a bowl, combine the mayonnaise, sour cream, salt and nutmeg. Stir in mushroom mixture. Cover and refrigerate for at least 1 hour. Just before serving, place asparagus on a serving platter; top with dressing and walnuts, if desired. Yield: 6 servings.
2 lbs fresh asparagus, trimmed
1/2 lb fresh mushrooms, sliced
4 green onions, thinly sliced
1/2 cup chopped walnuts
1/4 cup butter or margarine
1/2 cup mayonnaise
1/2 cup sour cream
1/2 tsp salt
1/8 tsp ground nutmeg
Additional walnuts, optional
In a skillet, cook asparagus in a small amount of water until crisp-tender, about 6-8 minutes; drain. Cover and refrigerate for at least 1 hour. In the same skillet, saute mushrooms, onions and walnuts in butter until mushrooms are tender. In a bowl, combine the mayonnaise, sour cream, salt and nutmeg. Stir in mushroom mixture. Cover and refrigerate for at least 1 hour. Just before serving, place asparagus on a serving platter; top with dressing and walnuts, if desired. Yield: 6 servings.
