You may also like
Categories:
water red wine vinegar vegetable oil lemon juice sugar Boston lettuce leaves beets croutons blue cheese
Viewed: 49 - Published at: 3 years agoIngredients
- 8 fresh asparagus spears
- 1 Tablespoon water
- 1 Tablespoon red wine vinegar
- 1 1/2 teaspoons vegetable oil
- 1 teaspoon lemon juice
- 1/8 teaspoon sugar
- 2 Boston lettuce leaves
- 1 (8 1/4-ounce) can sliced beets, drained
- 1/4 cup seasoned croutons
- 1 Tablespoon crumbled blue cheese
Method
- 1) Snap off tough ends of asparagus. Remove scales with a vegetable peeler, if if desired. Arrange asparagus in a steamer basket over boiling water. Cover and steam 4 minutes or until crisp-tender. Drain. Place asparagus in freezer 10 to 15 minutes or until chilled.
- 2) Combine 1 Tablespoon 1 Tablespoon water and next 4 ingredients in a jar. Cover tightly, and shake vigorously to combine.
- 3) Place 1 lettuce leaf on each salad plate. Arrange chilled asparagus and beets over lettuce. Spoon 2 Tablespoons vinegar mixture over each salad; top evenly with croutons and blue cheese.
