Updated Friday, March 30th, 2007
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.
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.
In this issue: Summer Off the Beaten Path
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