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Asparagus Salad

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Yield: Makes 4 to 6 servings.

Fresh asparagus tips have long been a harbinger of spring. In the days before rapid transportation, asparagus was the first sign that the reign of winter and its root vegetables was over.

Ingredients:

  • 2 pounds fresh asparagus
  • 1 cup sour cream
  • 3 tablespoons fresh lemon juice
  • 1/3 cup fresh chopped parsley
  • 1 tablespoon chopped chives
  • 1/4 teaspoon tarragon
  • 1/4 teaspoon salt
  • pinch of pepper

Instructions:

Remove tough ends from asparagus, and steam until tender but still crisp. Drain and immerse asparagus in cold water; drain again. Cut asparagus into 1-1/2-inch pieces and place in salad bowl. Combine other ingredients, mix well, and pour over asparagus. Toss gently.

Tags:
Updated Friday, March 30th, 2007
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