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Recipe Name: Asparagus With Strawberry Vinaigrette Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Vegetables Comments:
Course: Side Dish  
Preparation Time:
Number of Servings: 6

2 1/2 Pound(s) Asparagus
2 Cup(s) Hulled strawberries
1/4 Cup(s) Strawberry vinegar
1 Tablespoon(s) Walnut oil
1/2 Cup(s) Peanut Oil
1 1/2 Teaspoon(s) Honey
Trim asparagus and cut each stalk in thirds. Steam until tender but
still crisp. (Thin young stalks took 5 minutes.) Plunge in ice water;
drain. Wash strawberries, then hull. Cut strawberries in half;
combine with asparagus. Combine dressing ingredients; toss asparagus
and strawberries gently with dressing. Chill well before serving. The
authors write: "What could be simpler - or more delicious - than
spring's first asparagus combined with spring's first strawberries?"
My notes: Good, and simple. Tried 02/22/92. From The New Carry-Out
Cuisine by Phyllis Meras with Linda Glick Conway. Boston: Houghton
Mifflin Company, 1986. Pg. 252. From Movable Feast restaurant/5504
Connecticut Ave., N.W./Washington, D.C. 20015. (202)966-1657. Typed
for you by Cathy Harned. From Gemini's MASSIVE MealMaster collection

Nutrition (calculated from recipe ingredients)
Calories: 213
Calories From Fat: 182
Total Fat: 20.6g
Cholesterol: 0mg
Sodium: 536.8mg
Potassium: 326mg
Carbohydrates: 6.1g
Fiber: 1.9g
Sugar: 1.4g
Protein: 3.4g

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