Tuesday, May 26, 2009

Recipe: Asparagus and Smoked Salmon Salad

2 pounds asparagus
2 green onions, thinly sliced, green only or chives
8 slices lox

2 garlic cloves, minced
1 cup mayonnaise (light or regular)
1 teaspoon lemon rind
1 tablespoon fresh lemon juice
1/4 cup feta
1 tablespoon creamcheese (optional)
2 tablespoons cream or milk
1 teaspoon chopped fresh dill
1 teaspoon chopped fresh tarragon (optional)
1/4 teaspoon salt
Pepper to taste

Servings: 4

Boil a large pot of water. Snap off ends of asparagus where they naturally break near the stem. Pour a large bowl of cold water with ice cubes. Submerse asparagus in boiling water for 1 minute. Drain, and remove immediately and place in icewater to stop cooking. 5 minutes later, drain and pat dry.

Arrange lox on plate. Place asparagus on top and top with dollops of dressing and green onions.

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