 |
Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
|
This salad is a wonderful way to serve fresh-cut asparagus. The tarragon and oregano are a nice surprise in the lemon and oil dressing, and the boiled eggs make a pretty, tasty garnish. Ingredients:
2 pounds fresh asparagus, cut into 1-inch pieces |
3/4 cup canola oil |
1/2 cup lemon juice |
1-1/2 teaspoons sugar |
1 teaspoon salt |
1/2 teaspoon dried oregano |
1/2 teaspoon dried tarragon |
1/2 teaspoon coarsely ground pepper |
1 garlic clove, minced |
8 cups torn mixed salad greens |
3 hard-cooked eggs, sliced |
Directions:
1. In a large saucepan, bring 1/2 in. of water to a boil. Add asparagus; cover and boil for 3 minutes. Drain and immediately place asparagus in ice water. Drain and pat dry. Place in a large bowl.
2. In a small bowl, whisk the oil, lemon juice, sugar, salt, oregano, tarragon, pepper and garlic. Pour over asparagus; cover and refrigerate for at least 2 hours.
3. Place salad greens on a serving platter. With a slotted spoon, arrange asparagus over greens. Garnish with egg slices. Yield: 6-8 servings.
|
|