Email to Gillian Scarlett      

Recipe Categories: gilly's HOME PAGEAPPETIZERS BarCookies BBQ Beans BEVERAGES BREAD BREAKFAST BROWNIES BRUNCH burgers CAKESandPIES CANDY CASSEROLES Cheesecakes chicken CHILI COOKIES CROCKPOT DESSERTS DIABETIC EGGS ETHNIC FISHandSEAFOOD LOWCARB MEATS MUFFINS NACHOS PASTA PASTASALAD PASTRIES PIES PIZZA Potatoes potatoes POTATOSALADS POULTRY QUICHE RICE SALADandDRESSING SANDWICHES SAUCES SNACKS SOUPSandSTEWS Stuffing TARTS VEGETABLES VEGETARIAN

Chilled Asparagus Salad




Source of Recipe


From FoodFit


List of Ingredients




1.5 pounds fresh, thick asparagus, trimmed and cut into 1-inch pieces
2 teaspoons Dijon mustard
2 tablespoons red wine vinegar
2 tablespoons fresh lemon juice
1 tablespoon finely chopped shallots
1 tablespoons extra virgin olive oil
2 tablespoons freshly chopped tarragon
- - salt to taste
- - freshly ground black pepper
1 large roasted red bell pepper, diced (from a jar)


Recipe



1 Put about 2 inches of water in a large pot, insert a rack or steamer basket into the pot and bring the water to a boil. Steam the asparagus in the basket for about 3-4 minutes, or to desired tenderness. Remove the basket and run under cold water to stop the cooking process.
2 Meanwhile, in a small bowl, whisk the Dijon mustard, red wine vinegar and lemon juice together. Add the shallots and slowly whisk in the olive oil and tarragon. Season with salt and pepper to taste.
3 (The vinaigrette can be made in advance and stored in the refrigerator for up to 5 days.)
4 Gently toss the asparagus and the red bell pepper in the vinaigrette and serve at room temperature or chilled