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Asparagus Salad with Champagne Saffron

List of Ingredients




1 1/2 pounds asparagus, rinsed
Boiling salted water
1/4 teaspoon saffron threads
1 teaspoon boiling water
1 1/2 tablespoons champagne vinegar or white wine vinegar
1/2 teaspoon Dijon-style mustard
Pinch of sugar
3 tablespoons extra-virgin olive oil
Salt and pepper to taste
1/2 sweet red or yellow pepper, diced
Leaf lettuce

Holding the asparagus halfway up the stalk, snap off the woody ends at a natural breaking point and discard.

In a wide, deep skillet or large pot of boiling salted water, cook the asparagus spears 3-5 minutes or until they are tender but not limp. Drain and run them under cold water until they are completely cooled; drain well. Set aside.

Meanwhile, in a large bowl, stir the saffron into the teaspoon of boiling water. Let it stand for 2 minutes or until it is softened.

Stir in the champagne vinegar, mustard and sugar. Whisk in the olive oil. Season the mixture with salt and pepper to taste. Add the asparagus and diced pepper; toss gently to coat with the vinaigrette.

Line a platter with lettuce leaves and arrange the asparagus mixture on top.

Makes 6 servings.


From "Last Dinner on the Titanic: Menus and Recipes from the Great Liner" by Rick Archbold and Dana McCauley (Madison Press, $24.95).




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