Recipe - Asparagus With Strawberry Vinaigrette

2 One half pound Asparagus
2 cup Hulled strawberries
One fourth cup Strawberry vinegar

DRESSING
1 tablespoon Walnut oil
One half cup Peanut oil
1 One half teaspoon Honey

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 CarryOut 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)9661657. Typed for you by Cathy Harned.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini