Asparagus Salad Supreme
Preparing Asparagus
Before cooking asparagus, rinse thoroughly and snap off the stem ends where they become tough. You can simply bend the stalk until it snaps between the tough and tender sections. White asparagus must be peeled before cooking. Some also prefer to peel green asparagus, but it's not necessary. Starting just below the tip, strip off the skin with a vegetable peeler.
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.
Before cooking asparagus, rinse thoroughly and snap off the stem ends where they become tough. You can simply bend the stalk until it snaps between the tough and tender sections. White asparagus must be peeled before cooking. Some also prefer to peel green asparagus, but it's not necessary. Starting just below the tip, strip off the skin with a vegetable peeler.
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.
