Neutral - A&b Method - Asparagus Salad |
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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 4 |
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I have not tried this, I'm just putting it on the net so that when I get ready to go to the store, I have a list of the ingredients needed without having to go through recipe by recipe. It is from Sylvia Bennett's $5 Dollar Menus for Two, the A&B Biochemical Machine Method. Ingredients:
1 head lettuce |
1/2 head red leaf lettuce |
1/2 lb fresh asparagus or 1/2 lb canned asparagus |
3 tablespoons olive oil |
1 tablespoon vinegar |
lemon juice or vinegar, to taste |
1/2 teaspoon mustard |
1 clove garlic, crushed |
sea salt, to taste |
ground pepper, to taste (regular pepper will work too) |
Directions:
1. Wash the lettuce (both kinds), dry and rip into bite size pieces.
2. Break and discard heavy ends from asparagus.
3. In medium saucepan, over medium heat, cook asparagus and salt in boiling water until tender (3-5 minutes).
4. Remove asparagus from water and drain well.
5. Cut the asparagus into 1-1/2 inch pieces.
6. Place in bowl with lettuce.
7. For the dressing: combine the oil, mustard, sea salt and lemon juice (or vinegar).
8. Add pepper to taste.
9. Mix well and pour over salad.
10. Toss the salad to combine ingredients and dressing.
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