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Asparagus & Tomato Salad




Source of Recipe


by Kim/EDC, from BH&G


Recipe Link: http://messageboards.ivillage.com/n/mb/message.asp?webtag=iv-fdcooking&msg=1505.10

List of Ingredients




12 ounces fresh white and/or green asparagus spears
1/4 cup mayonnaise or salad dressing
1 tablespoon Dijon-style mustard
1 teaspoon vinegar
Dash bottled hot pepper sauce
Boston or Bibb lettuce leaves
2 hard-cooked eggs, sliced
8 red and/or yellow baby pear tomatoes, halved, or 2 red or yellow plum tomatoes, cut into wedges
1 cup watercress (optional)

Recipe



Snap off and discard woody bases from asparagus. Cook asparagus, covered, in a small amount of boiling water for 4 to 8 minutes or until crisp-tender. Drain; cool.

For dressing, in a bowl stir together mayonnaise, mustard, vinegar, and hot pepper sauce. Cover; chill 2 to 24 hours.

To serve, line 4 salad plates with lettuce. Top each with asparagus, egg, tomatoes, and, if desired, watercress. Serve with dressing.

Makes 4 side-dish servings.

Make-Ahead Tip: Cook asparagus spears and hard cook the eggs. Cover asparagus and chill both asparagus and eggs up to 24 hours ahead. (Do not peel eggs until ready to use.) Stir dressing together; cover and chill up to 24 hours.