Your
patronage of our affiliate
partners supports this web site.
We thank you! In other words, please shop at LBC
Gift Galerie!
Asparagus
Ulla-Mayer Raichle
Buy This Art Print At AllPosters.com
Asparagus Salad with Pineapple
1 pound freshly picked white asparagus
1/2 teaspoon salt
1/2 teaspoon sugar
3 slices fresh pineapple
8 ounces smoked turkey breast
1/2 cup crème fraîche
2 teaspoons fresh lemon juice
1 teaspoon confectioner’s sugar
1/2 teaspoon salt
Pinch of freshly ground white pepper
1 tablespoon dry white wine
1 tablespoon freshly grated Parmesan cheese
1 tablespoon snipped fresh chives
Wash the asparagus, peel it well and break off the tough ends.
Bring 2 quarts water to a boil, adding the salt and sugar. Place the asparagus in the
boiling water, cover the pot, and cook the asparagus 15 to 20 minutes, depending on the
thickness of the stalks.
Meanwhile, peel the pineapple slices and cut out the tough
center. Cut the pineapple slices into bite-size pieces. Cut the turkey breast into strips.
Drain the asparagus well and cut the stalks evenly into pieces approximately
1 inch long.
In a small bowl combine the crème fraîche with the lemon juice, confec- tioner’s sugar,
salt, pepper, wine and Parmesan.
In a bowl combine all salad ingredients with the dressing
and allow to stand
at room temperature about 10 minutes before serving. Makes 2 servings.
Back to article - Asparagus:
The Royal Vegetable
Index - Vegetable
Recipe Archives
Index - Salad Recipe Archives
Rites of Spring
Index
Daily Recipe
Index
Recipe Archives Index
|