Recipe - Washington Pie

3 cup Diagonally cut or sliced up fresh
asparagus, (1inch) (2
pounds)
4 cup Cubed unpeeled Red Delicious
apple, (1One fourth pounds)
2 teaspoon Lemon juice
One fourth cup Raisins
2 tablespoon Cider vinegar
1 tablespoon Olive oil
2 teaspoon Honey
One fourth teaspoon Salt
One fourth teaspoon Dried whole dillweed
1/8 teaspoon Pepper
6 Curly leaf lettuce leaves

Drop asparagus into a large saucepan of boiling water; cook 1 minute. Drain
and plunge into ice water; drain well.

Combine apple and lemon juice in a large bowl, and toss well to coat apple.
Add asparagus and raisins, and toss gently.

Combine vinegar, olive oil, honey, salt, dillweed, and pepper in a jar.
Cover tightly, and shake vigorously. Pour over salad; toss gently. Cover
and chill at least 3 hours or up to 12 hours. Yield: 6 servings (serving
size: 1 cup).

Per serving: 161 Calories; 4g Fat (18% calories from fat); 6g Protein; 30g
Carbohydrate; 0mg Cholesterol; 137mg Sodium

Serving Ideas : Serve on lettuce leaves.

Recipe by: Cooking Light, Mar/Apr 1993, page 78

Posted to MCRecipe Digest V1 #410 by igor@digex.net on Jan 28, 1997.