Recipe - White And Green Asparagus Salad

1 pound Fresh asparagus*
2 cn (16 oz. each) white
asparagus, drained,chilled
Lettuce leaves
Tarragon Cream Dressing
1 Small cucumber, cut or sliced up
Pimiento strips

TARRAGON CREAM DRESSING
One half cup Vegetable oil
3 tablespoon Tarragon wine vinegar
1 tablespoon Whipping cream
1 tablespoon Minced onion
One fourth teaspoon Dried tarragon leaves
Dash salt
Dash pepper

Salad: Cook fresh asparagus in boiling water until crisptender, 2 to 3
minutes. Drain; rinse with cold water and drain. Refrigerate until
chilled.

Arrange green and white asparagus on lettuce on salad plates or serving
platter. Make dressing; spoon over salads. Garnish with cut or sliced up cucumber
and pimiento. *2 packages (10 ounce each) frozen asparagus can be used. Cook
according to package directions; drain and chill. Yield: 8 servings.

Dressing: Shake all ingredients in covered jar. Yield: Three fourths cup. Typed in
MMFormat by cjhartlin.msn@attcanada.net Source: Four Seasons Cookbook.

Posted to MMRecipes Digest V4 #10 by cjhartlin@email.msn.com on Apr 2,
1999