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hollowing out a green, red or yellow pepper and filling with the sauce. Serve on a tray surrounded by asparagus on lettuce leaves.
Asparagus Vinaigrette Serves: 3-4 1/2 teaspoon Dijon mustard 1/2 teaspoon salt dash of pepper 2 tablespoons red wine vinegar 6 tablespoons oil 1/4 teaspoon grated onion 1 dan asparagus, drained 1 hard-boiled egg • Combine all ingredients except asparagus and heat thoroughly over low heat, but do not boil. • Pour over the asparagus and refrigerate. • Grate a hard-boiled egg over the vtop before serving. • Serve cold.
Cold Asparagus With Pecans May be marinated up to 36 hours ahead Serves 6-8 1 1/2 pounds fresh asparagus or 2 •(10-ounce) packages frozen asparagus 3/4 cup finely chopped pecans 2 tablespoons vegetable oil 1/4 cup cider vinegar 1/4 cup soy sauce
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