Title: Springtime Asparagus Salad
Categories: Vegetable Pasta Blank
Yield: 5 Servings
| 1 | lb | Asparagus; 1" pieces |
| 1 | lb | Ravioli, Mushroom; or Cheese tortellini |
| 2 | bn | Spinach leaves; fresh, tender, washed, dried |
| 1 | c | Cheese, Feta; crumbled |
| 1 | sm | Pepper, red, roasted; diced |
| 3 | sm | Endive, belgian; cut in rings |
| 1/4 | c | Vinegar, raspberry |
| 1/2 | c | Oil, walnut |
| 1 | tb | Mustard, prepared |
| 1/2 | c | Walnuts |
| | | Salt, sea; to taste |
| | | Pepper, black; to taste |
| | | Thyme sprig leaves |
Drop the asparagus into boiling water and cook until tender. Chill in
cold water. Cook the ravioli for 6 to 7 minutes or according to the package
directions, until tender and drain. Combine these two ingredients with the
spinach,feta,red pepper and endive in a large bowl. Whisk together vinegar
oil and mustard. Season to taste with the salt and pepper and stir in the
walnuts and thyme. Pour this dressing over the asparagus mixture and toss.
From Markus Ripperger, Chef of the Hampshire House's library Grill, on
Beacon St,Boston MA, posted by DonW1948@aol.com