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Rec: Pretty Asparagus Salad

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dawndo4@graffiti.net
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Joined: Dec 9, 2005

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Posted to Thread #15311 at 4:11 am on Jun 29, 2009

Nice for a summer lunch

1 lb asparagus, steamed
4-6 hard-cooked eggs (for rings)
3 T olive oil
1 T cider vinegar
1 t salt
Dash cayenne pepper
Few drops lemon juice
Spinach leaves

To make egg rings, hard cook the eggs, cool, then cut in sections crosswise, about one-half inch wide. Only 2 or 3 rings can be obtained from one egg. Reserve yolks for garnish.

Beat together the olive oil, vinegar, salt, pepper and lemon juice, and pour over the asparagus. Let stand in a cold place for thirty minutes. Arrange the stalks in bundles of five, slipping them through the egg rings and arranging on spinach leaves. Crumble yolks and sprinkle over the top.


How did the fool *get* his money?!


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