Title: Cold Asparagus
Categories: Vegetable
Yield: 6 Servings

1 1/2	lb	Asparagus; fresh or frozen
2	tb	Olive oil
		The Dressing
1/2	c	Olive oil; extra virgin
1	tb	White wine vinegar
1	tb	Lemon juice, fresh
		Salt and freshly ground
		Black peper to taste

Break off the tough woody ends of the asparagus spears. Bring a large pot of water to a boil. Add the 2 tablespoons of olive oil and the asparagus. Blanch the asparagus ony 2 minutes if they are of medium thickness. Do no overcook. Drain in a colander and immediately rinse under ice-cold water. Drain well and place on a platter. In a bowl, mix all the ingredients for the dressing together well and pour over the asparagus. Cover with plastic weap. Chill the asparagus, turning them once, for two hours.

SOURCE: The New Tribune, March 1992, by Jeff Smith Typos: Kathryn L. Cone

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