Recipe - Fresh Asparagus Salad

1 pound Fresh asparagus
2 tablespoon Balsamic vinegar
One half teaspoon Dijon mustard
One half teaspoon Shallots; minced
6 tablespoon Olive oil
1 tablespoon Italian parsley; chopped
Salt and black pepper; to
taste
1 Red bell pepper;
roasted/peeled, finely
minced
2 tablespoon Capers; drained
4 tablespoon Pine nuts; lightly toasted
2 ounce Parmesan cheese; grated

Cut the fibrous root end off the asparagus and peel the lower portion of
the stem. Bring a large pot of salted water to a rolling bowl. Add the
asparagus and cook for about 2 minutes, or until just tender. Drain in a
colander and rinse with cold water until the asparagus is cooled. To make
the vinaigrette, mix together the balsamic vinegar, Dijon mustard and
shallots. While whisking slowly, add the olive oil and season with the
parsley, salt and pepper. Place the asparagus on a plate and sprinkle with
the roasted red peppers, capers, pine nuts and Parmesan cheese. Drizzle the
vinaigrette over the asparagus and serve. makes 46 servings. MC formatting
by bobbi744@sojourn.com

Recipe by: Lansing State Journal, Associated Press Recipe

Posted to MCRecipe Digest by Roberta Banghart bobbi744@sojourn.com on
Apr 03, 1998